July / August
2015
Peri Peri Grilled Chicken
This African grilled chicken dish is packed with complex, spicy flavor.
Published: July 2015
100 Percent Whole-Wheat Pancakes
Forget everything you’ve heard. The more whole-wheat flour you use, the more ten…
Published: July 2015
Ultimate Charcoal-Grilled Steaks
The secret to delivering a charcoal-grilled steak with a killer crust
and perfe…
Published: July 2015
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover …
Published: July 2015
Italian Sausage with Grapes and Balsamic Vinegar
This humble Italian supper celebrates the natural pairing of sweet and savory. B…
Published: July 2015
Cherry Clafouti
This baked French custard studded with fresh fruit would be a simple and satisfy…
Published: July 2015
Grilled Whole Trout with Marjoram and Lemon
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
Succotash with Butter Beans, Corn, and Red Pepper
Move over, limas. A new type of bean offers a spin on a classic.
Published: July 2015
Roasted Tomatoes
Our roasting method concentrates the flavor of peak-season and supermarket tomat…
Published: July 2015
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Published: July 2015
Knife Sharpeners
What if you could buy a sharpener that not only repaired the new breed of ultrat…
Published: July 2015
Science: The Secrets of Cooking Rice
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled…
Published: July 2015
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