September / October
2016
Porterhouse Steaks: Why Bigger Isn't Always Better
Beware: The steak that looks the
most luscious might end up wasting
your money…
Published: September 2016
Serrated Knives
Why are some knives a pain and others a pleasure? Everything counts, from the nu…
Published: September 2016
Cheese and Tomato Lasagna
Without meat or vegetables, cheese lasagna can be dull to eat. For a great versi…
Published: September 2016
Classic Chewy Oatmeal Cookies
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We …
Published: September 2016
Almost No-Knead Sourdough Bread
For an easy bread recipe that allowed us to put our Sourdough Starter into actio…
Published: September 2016
Foolproof Boiled Corn
The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn a…
Published: September 2016
Italian-Style Turkey Meatballs
Turkey meatballs have a justifiably bad reputation. But if you boost the flavors…
Published: September 2016
Cōngyóubǐng (Scallion Pancakes) with Dipping Sauce
Our version of this Chinese and Taiwanese classic delivers crispy, gorgeously la…
Published: September 2016
Broiled Broccoli Rabe
The tricks to taming this notoriously bitter green? How you cut it and how you c…
Published: September 2016
Grilled Shrimp and Vegetable Kebabs
Can shrimp and vegetables ever achieve perfection on a single skewer?
Published: September 2016
Pollo en Mole Poblano (Chicken in Puebla-Style Mole)
Our interpretation of chicken cloaked in Mexico's iconic sauce is less labor int…
Published: September 2016
Smoked Pork Loin with Dried-Fruit Chutney
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy p…
Published: September 2016
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