January / February
2016
Creamy Egg Topping for Two
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Herbed Goat Cheese Topping for Two
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Smoked Trout Topping for Two
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Sauerkraut
A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour …
Published: January 2016
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Creamy Egg Topping
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Smoked Trout Topping
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Best Roast Chicken with Root Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
Herbed Goat Cheese Topping
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Best Baked Potatoes for Two
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Penne Arrabbiata for Two
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Shrimp Scampi for Two
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Shrimp Scampi
By using a few Test Kitchen tricks (like poaching our shrimp in wine), we create…
Published: January 2016
Quick Beef Broth
Restaurant chefs adhere to time-consuming, involved routines for making beef sto…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
Rich Beef Broth
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is r…
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Arista means “the best.” This dish promises a superlative pork loin flavored wit…
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
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