September / October
2013Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, wh…
Published: September 2013
Lemon Ricotta Pancakes
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender…
Published: September 2013
Cauliflower Soup
The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook som…
Published: September 2013
Fresh Peach Pie
The juiciness of a perfect peach is sublime—except when you want to bake it into…
Published: September 2013
Grilled Glazed Boneless, Skinless Chicken Breasts
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible…
Published: September 2013
Cuban Shredded Beef
We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry…
Published: September 2013
Grilled Corn with Flavored Butter
To infuse corn with summer flavors, some of the cooking needs to happen off the …
Published: September 2013
Summer Pasta Puttanesca
A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this I…
Published: September 2013
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could …
Published: September 2013
Chef's Knives
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any…
Published: September 2013
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
Science: Why Young Cheese Melts Better than Aged Cheese
Anyone who’s melted cheese for a sandwich knows that some types melt better than…
Published: September 2013
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