November / December
2016
A Different Way to Chop Onions
The most widely known method for chopping an onion involves making a series of v…
Published: November 2016
Broccoli and Feta Frittata
Loading up a frittata with meat, vegetables, and cheese can yield a simple, sati…
Published: November 2016
Braised Carrots and Parsnips with Dried Cranberries
Braising root vegetables leaves the oven free for the roast—plus, you get a sauc…
Published: November 2016
Science: Making the Best-Tasting Quinoa
Quick-cooking quinoa has a lot going
for it, but does it really need to be
was…
Published: November 2016
Rimmed Baking Sheets
A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…
Published: November 2016
Millionaire's Shortbread
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocola…
Published: November 2016
Shrimp Pad Thai
In Thailand, pad thai is built on pantry staples. We were inspired to do the sam…
Published: November 2016
Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest,
richest sear on…
Published: November 2016
Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best…
Published: November 2016
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetabl…
Published: November 2016
French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky puree served in Paris is the result of tedious
m…
Published: November 2016
Apple Strudel
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a…
Published: November 2016
Easier Roast Turkey and Gravy
No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly fla…
Published: November 2016
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