January / February
2016
The Science of Cooking: Perfectly Cooked Salmon
The type of salmon you buy—wild versus farmed—can make all the difference.
Published: January 2016
Food Processors
How much do you need to spend to get a machine that makes light work of chopping…
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
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
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
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Best Baked Potatoes
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
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
Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
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
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