November / December
2014
Pasta with Beans, Chard, and Rosemary
Most versions of this one-dish meal throw a key ingredient down the drain.
Published: November 2014
Crispy Slow-Roasted Pork Belly
Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’…
Published: November 2014
Crispy Salt and Pepper Shrimp
In this peppery dish, the shells are every bit as important (and delicious) as t…
Published: November 2014
Hot Chocolate Mix
Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent dr…
Published: November 2014
Science: The Key to Crinkly Cookies
We explain the science behind getting perfectly crinkly, cracked exteriors on ou…
Published: November 2014
Carbon-Steel Knives
Carbon-steel enthusiasts have long considered these knives sharper and more dura…
Published: November 2014
Roast Heritage Turkey
Heritage breeds promise juicier, more flavorful meat than do ordinary supermarke…
Published: November 2014
Rosemary-Garlic Top Sirloin Roast
Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut …
Published: November 2014
Mushroom Bisque
Most versions have so much dairy that they could be cream of anything. We wanted…
Published: November 2014
Garlic-Parmesan Mashed Potatoes
For just the right balance, we started by examining how garlic flavor works.
Published: November 2014
French Apple Tart
Classic form and good looks are compulsory for a holiday centerpiece, but they d…
Published: November 2014
Chocolate Crinkle Cookies
These eye-catching cookies are as much about looks as they are about flavor. The…
Published: November 2014
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