January / February
2017
Slow Cookers
Can machines designed for the same simple purpose—cooking food slowly enough tha…
Published: January 2017
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Published: January 2017
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Published: January 2017
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Published: January 2017
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful dis…
Published: January 2017
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make
a re…
Published: January 2017
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Published: January 2017
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version
…
Published: January 2017
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Published: January 2017
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. Wh…
Published: January 2017
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