March / April
2017
Silicone Spatulas
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Published: March 2017
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge…
Published: March 2017
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Published: March 2017
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Published: March 2017
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Published: March 2017
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Published: March 2017
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Published: March 2017
Garlicky Shrimp, Tomato, and White Bean Stew
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Published: March 2017
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