May / June
2001
The Ultimate Crispy Fried Chicken
To solve the problem of dry and underseasoned fried chicken, we brined and then …
Published: May 2001
Chocolate Cream Pie with Cookie Crust
Two kinds of chocolate and Oreo cookies produce a pie with rich chocolate flavor…
Published: May 2001
Classic Tuna Salad
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Published: May 2001
Tuna Salad with Balsamic Vinegar and Grapes
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Published: May 2001
Madeira Pan Sauce with Mustard and Anchovies
This sauce was inspired by one served in a Paris bistro, where the menu includes…
Published: May 2001
Bok Choy Braised with Garlic
For flavorful and perfectly cooked bok choy, we braise it with plenty of garlic.
Published: May 2001
Stir-Fried Bok Choy with Soy Sauce and Ginger
We separate the bok choy leaves and stalks to ensure that both parts cook perfec…
Published: May 2001
Perfect Cheese Omelet
Melting the cheese without overcooking the eggs is just one problem we solved in…
Published: May 2001
Curried Tuna Salad with Apples and Currants
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Published: May 2001
Bacon-Wrapped Filet Mignon
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the ri…
Published: May 2001
Stir-Fried Bok Choy with Oyster Sauce and Garlic
We separate the bok choy leaves and stalks to ensure that both parts cook perfec…
Published: May 2001
Perfect Cheese Omelet with Bacon, Onion, and Scallion Filling
Melting the cheese without overcooking the eggs is just one problem we solved in…
Published: May 2001
Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Published: May 2001
Tuna Salad with Lime and Horseradish
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Published: May 2001
Strawberry-Rhubarb Fool
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Published: May 2001
Bok Choy Braised with Shiitake Mushrooms
For flavorful and perfectly cooked bok choy, we braise it with meaty shiitake mu…
Published: May 2001
Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion
Melting the cheese without overcooking the eggs is just one problem we solved in…
Published: May 2001
Spicy Sichuan-Style Noodles
This rich, flavorful Chinese-inspired dish can be made quickly and easily for a …
Published: May 2001
Blueberry-Rhubarb Fool with Fresh Ginger
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Published: May 2001
Sesame-Soy-Glazed Baby Bok Choy
We lightly brown the bok choy halves before tossing them in a salty-sweet glaze.
Published: May 2001
Perfect Cheese Omelet with Sauteed Mushroom and Thyme Filling
Melting the cheese without overcooking the eggs is just one problem we solved in…
Published: May 2001
Spicy Sichuan Noodles with Shiitake Mushrooms
This rich, flavorful Chinese-inspired dish can be made quickly and easily for a …
Published: May 2001
Rhubarb Fool
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Published: May 2001
Four-Vegetable Soup
For a quick, fresh-tasting soup, we use only four vegetables and souped-up comme…
Published: May 2001
Pan-Seared Filet Mignon
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the ri…
Published: May 2001
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