May / June
2015
Cast-Iron Skillets
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep make…
Published: May 2015
Vietnamese-Style Caramel Chicken with Broccoli
The savory caramel sauce in this braised chicken dish is far more complex than i…
Published: March 2015
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle …
Published: May 2015
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mush…
Published: March 2015
Grilled Pork Kebabs with Hoisin and Five-Spice
To make the most of this supertender—but very mild—cut, we turn it into kebabs.
Published: March 2015
Provençal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantr…
Published: March 2015
Science: Substituting Dried Herbs for Fresh
When fresh herbs aren't readily available, it can be tempting to swap in dried h…
Published: May 2015
Simple Pot-Au-Feu
The rich broth and tender meat and vegetables that define this French classic sh…
Published: March 2015
Duck Fat-Roasted Potatoes
For the crispest, most flavorful roasted potatoes, rethink the fat.
Published: March 2015
Semolina Gnocchi (Gnocchi alla Romana)
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? …
Published: March 2015
Sautéed Swiss Chard with Garlic
We transform this twofer of tender leaves and hearty stems into a satisfying sid…
Published: March 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Published: May 2015
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