July / August
2013Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
New England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Published: July 2013
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
Published: July 2013
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Published: July 2013
Tunisian-Style Grilled Vegetables
The key to perfectly cooked vegetables in this salad is cutting the vegetables i…
Published: July 2013
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
Published: July 2013
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Published: July 2013
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Pasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Published: July 2013
Innovative Cookware
Can newfangled designs improve on—or even stand up to—the tried-and-true pots an…
Published: July 2013
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Published: July 2013
Science: A Closer Look at Gluten
See and feel gluten with this simple kitchen experiment.
Published: July 2013
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