March / April
2016
Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
How to Cook Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Roasted Bone-In Chicken Breasts for Two
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Easy-Peel Hard-Cooked Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Curry Deviled Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Bacon and Chive Deviled Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Chipotle Deviled Eggs with Pickled Radishes
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Chelow ba Tahdig (Persian-Style Rice with Golden Crust)
This classic Iranian dish takes rice to a whole other level, with perfectly plum…
Published: March 2016
Easy-Peel Hard-Boiled Eggs
You no longer need to fear the drudgery of peeling hard-boiled eggs—with the rig…
Published: March 2016
How to Buy the Best Parmesan Cheese
These test kitchen tips will help you buy the best Parmesan cheese.
Published: March 2016
Garlicky Spaghetti with Capers and Currants
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Clams
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Artichokes and Hazelnuts
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Manual Spice Grinders
We tested six spice grinders by grinding measured amounts of cumin seeds at the …
Published: March 2016
Garlicky Spaghetti with Green Olives and Almonds
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Lemon Posset with Berries
This classic English specialty transforms cream, sugar, and lemon into a lush pu…
Published: March 2016
Garlicky Spaghetti with Artichokes and Hazelnuts for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Lemon and Pine Nuts for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Fougasse with Bacon and Gruyere
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Fougasse with Asiago and Black Pepper
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Roasted Asparagus
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender …
Published: March 2016
Lids for 12-inch Skillets
Lodge, now makes two dedicated lids, sold separately, that fit its 12-inch tradi…
Published: March 2016
Buy the Winner
Garlicky Spaghetti with Capers and Currants for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Make-Ahead Lemon-Garlic-Chive Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Make-Ahead Sherry-Shallot Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
We set out to find an easy method for making ultrasupple stir-fried beef.
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
We set out to find an easy method for making ultrasupple stir-fried beef.
Published: March 2016
Roasted Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Roasting Temp and Resting Time
Whether it is a pork tenderloin or a large beef roast, we always let meat rest a…
Published: March 2016
Salad Dressing Shakers
We tested seven salad dressing shakers to see if we could find one worth buying.
Published: March 2016
Buy the Winner
Prepared Pesto
We scooped up seven traditional basil pestos (also called pesto Genovese), price…
Published: March 2016
Buy the Winner
Garlicky Spaghetti with Clams for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
Watercress Salad with Chicken, Fennel, and Pickled Shallots
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
Corned Beef Hash
Have leftovers from our Home Corned-Beef and Vegetables recipe? Here's the best …
Published: March 2016
Olive Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Home-Corned Beef with Vegetables
Once you find the right curing method, corning beef requires no work, just time.…
Published: March 2016
Spinach Salad with Chicken, Radishes, and Grapefruit
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
The Best Sauciers
An ordinary saucepan has its uses, but once you experience the ease of stirring …
Published: March 2016
Buy the Winner
Persian-Style Rice with Golden Crust (Chelow)
This classic Iranian dish takes rice to a whole other level, with perfectly plum…
Published: March 2016
Nonfat Greek Yogurt
We tasted eight nationally available supermarket plain-flavor nonfat Greek yogur…
Published: March 2016
Buy the Winner
The Best Whole-Milk Greek Yogurt
Nonfat products used to dominate this market, but now whole-milk versions are ta…
Published: March 2016
Whole-Grain Mustard
Homemade mustard is easy to prepare and packs a lot more punch than the store-bo…
Published: March 2016
Garlicky Spaghetti with Green Olives and Almonds for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Sauciers
An ordinary saucepan has its uses, but once you experience the ease of stirring …
Published: March 2016
Lemon Posset with Berries
This classic English specialty transforms cream, sugar, and lemon into a lush pu…
Published: March 2016
Roasted Asparagus
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender …
Published: March 2016
Garlicky Spaghetti with Lemon and Pine Nuts
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Home-Corned Beef with Vegetables
Once you find the right curing method, corning beef requires
no work, just time…
Published: March 2016
Easy-Peel Hard-Cooked Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
We set out to find an easy method for making ultrasupple stir-fried beef.
Published: March 2016
Roasted Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Lighten Up (Your Cake Pans)
Do you have to buy a set of light pans just for cakes? Not necessarily.
Published: March 2016
Season Your Salad, Not Just the Dressing
Even though most salad dressing and vinaigrette recipes contain a measured amoun…
Published: March 2016
The Best Way to Salt Chicken Breasts
In the past we’ve advised working your fingers between the skin and flesh to app…
Published: March 2016
A Tidy Way to Avoid Skin on Custards
A thin, dry “skin” forms on the surface of puddings because as the mixture is he…
Published: March 2016
Avoid Old Eggs When Hard-Cooking
Conventional wisdom holds that when making hard-cooked eggs, you should choose o…
Published: March 2016
Seeking Out Authentic Basmati
Supermarket shelves teem with a multitude of boxes, bags, and burlap sacks label…
Published: March 2016
Jerusalem Artichokes: Another Tasty Tuber
Jerusalem artichokes are neither from Jerusalem nor are they artichokes. So, wha…
Published: March 2016
Tips for Buying Brisket
Butchers typically sell two types of brisket: flat cut and point cut. What's the…
Published: March 2016
Fresh Curry Leaves
While sometimes used in curries, curry leaves are unrelated to and only rarely f…
Published: March 2016
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