July / August
2014
Zucchini Bread
What should be a light, moist snack is often a dense, greasy disappointment. Cou…
Published: July 2014
Pasta Frittata with Sausage and Hot Peppers
Throwing together eggs and last night’s pasta is one way to make this dish. But …
Published: July 2014
Grilled Chicken Souvlaki
Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks …
Published: July 2014
Tender, Juicy Grilled Burgers
Preground chuck patties may be easy to throw on the grill, but if you want ultra…
Published: July 2014
Eggplant Involtini
The classic approach to these cheese-filled eggplant rolls—breading and frying—i…
Published: July 2014
Singapore Noodles
The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that …
Published: July 2014
Spanish Chilled Almond and Garlic Soup
Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.
Published: July 2014
Smoky Pulled Pork on a Gas Grill
We’ve always believed that a gas grill just can’t match charcoal when it comes t…
Published: July 2014
Science: The Best Way to Use a Whisk
We’ve noticed that different cooks seem to favor different motions when using a …
Published: July 2014
Food Storage Bags
Crummy plastic food storage bags leak, rip, and are tricky to seal. We wanted a …
Published: May 2014
Cream Cheese Brownies
Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad tha…
Published: July 2014
Tomatillo Salsa
For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.
Published: July 2014
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