March / April
2014
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers. To ensu…
Published: March 2014
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014
Science: Crispy Fried Food
We take a closer look at the purpose of batters on fried foods. What do they do,…
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
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