September / October
2015
Sautéed Summer Squash with Parsley and Garlic
A common kitchen tool gets around the core issue.
Published: September 2015
Science: How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
Published: September 2015
Carbon-Steel Skillets
What if one pan could do everything the best traditional stainless-steel, cast-i…
Published: September 2015
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was c…
Published: September 2015
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Published: September 2015
Sweet and Tangy Grilled Country-Style Pork Ribs
Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with t…
Published: September 2015
Fattoush (Pita Bread Salad with Tomatoes and Cucumber)
With a mix of crunchy and chewy textures, this Levantine bread salad is hard to …
Published: September 2015
Sausage Meatballs and Spaghetti
A good meatball is tender enough to cut with a fork; sausage is inherently firm …
Published: September 2015
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
The rich flavor and lush consistency of this classic dish from Spain’s Castilla–…
Published: September 2015
Ultimate Flaky Buttermilk Biscuits
For layered, ultraflaky biscuits, you’ve got to know when to fold them and when …
Published: September 2015
Pan-Seared Flank Steak with Mustard-Chive Butter
Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price ta…
Published: September 2015
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