September / October
2014
Authentic Baguettes at Home
Most American baguettes are doughy and pale, and the recipes we found weren’t mu…
Published: September 2014
Broiled Pork Tenderloin
Before we could perfect this easy dish, we had to figure out how broilers really…
Published: September 2014
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Published: September 2014
Mahogany Chicken Thighs
Chicken thighs can contain unappetizing pockets of fat and sinew. But what if yo…
Published: September 2014
Mexican-Style Grilled Steak (Carne Asada)
Superthin, well-charred steaks define this Mexican favorite. To deliver maximum …
Published: September 2014
Latin Flan
This cousin to Spanish-style flan and crème caramel boasts a dense, sweet profil…
Published: September 2014
Roasted Pears with Dried Apricots and Pistachios
A two-stage cooking process yields tender, beautifully caramelized fruits.
Published: September 2014
Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil
There are many ways to cook fresh corn, but few produce rich, complex, sweet fla…
Published: September 2014
Mixing Bowls
This most basic piece of cooking equipment might not seem worthy of scrutiny—unt…
Published: September 2014
Rice and Lentils with Crispy Onions (Mujaddara)
Our method for frying onions delivers crispy, ultrasavory results that make this…
Published: September 2014
Tagliatelle with Artichokes and Olive Oil
Pasta paired with artichoke hearts is an Italian favorite. We’d love it, too, if…
Published: September 2014
The Science of Cooking Frozen Steaks
Conventional wisdom holds that frozen steaks should be thawed before cooking,
b…
Published: September 2014
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