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March/April 2015
January/February 2004
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Category
Recipes
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Equipment
Ingredients
make ahead
Preserved Lemons
4.51
(24)
57
quick
Tagliatelle with Prosciutto and Peas
4.3
(39)
39
Raspberry Charlotte
4.76
(36)
84
10 tested
Dijon Mustard
30
Buy the Winner
The Best Time to Add Salt During Cooking
Thick-Crust Sicilian-Style Pizza
4.7
(28)
85
Understanding Semolina Flour
Mu Shu Pork
4.18
(18)
52
9 tested
Jar Spatulas
7
Buy the Winner
Ropa Vieja (Cuban Braised Shredded Beef)
4.66
(28)
46
vegetarian
Sautéed Cabbage with Parsley and Lemon
4.5
(12)
17
vegetarian
Sautéed Cabbage with Fennel and Garlic
4.35
(17)
14
5 tested
Grapefruit Knives
3
Buy the Winner
Cold Fermentation and Flavor in Yeasted Breads
2 tested
Salted vs. Unsalted Chicken Stock
10
Buy the Winner
How to Fake Couverture (Dipping) Chocolate
Coq au Riesling
5
(5)
8
quick
Braised Halibut with Leeks and Mustard
3.99
(18)
17
Converting Muffins Into Loaves of Quick Bread
Fried Sweet Plantains (Plátanos Maduros)
4.28
(7)
10
vegetarian
Sautéed Cabbage with Miso and Scallions
4.57
(16)
12
quick
for two
Braised Halibut with Carrots and Coriander for Two
4.71
(17)
18
6 tested
Thermal Food Jars
11
7 tested
Laundry Stain Removers
16
Buy the Winner
quick
Braised Halibut with Fennel and Tarragon
4
(6)
10
vegetarian
quick
Quick Roasted Red Pepper Sauce
1
(1)
3
Sautéed Cabbage with Bacon and Caraway Seeds
4.85
(7)
17
quick
for two
Tagliatelle with Prosciutto and Peas for Two
4.41
(12)
14
vegetarian
Root Vegetable Gratin
5
(4)
16
quick
for two
Sautéed Chicken Cutlets for Two
4.5
(8)
quick
for two
Braised Halibut with Leeks and Mustard for Two
4.26
(12)
4
make ahead
vegetarian
Quick Tomatillo Sauce
4
(1)
2
5 tested
Rust Erasers for Carbon-Steel Knives
Buy the Winner
Low-Sodium Salt in Baking
Exploring Root Vegetables: Rutabagas and Turnips
quick
for two
Braised Halibut with Fennel and Tarragon for Two
4.2
(5)
2
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