September / October
2004
Lasagna Bolognese, Simplified
Could we adapt and simplify this northern Italian classic for the American kitch…
Published: September 2004
Sesame Noodles with Sweet Peppers and Cucumbers
We wanted to achieve perfectly cooked noodles in a rich peanut sauce.
Published: September 2004
Arroz Rojo (Mexican Red Rice)
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it r…
Published: September 2004
Overnight Sticky Buns
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: September 2004
Orange-Cardamom Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Arroz Rojo with Charred Tomatoes, Chiles, and Onion
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it r…
Published: September 2004
Cilantro-Parsley Sauce with Pickled Jalapeños
We developed this sauce for our grill-roasted beef tenderloin.
Published: September 2004
Coconut-Ginger Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Sticky Buns with Pecans
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: September 2004
Long-Grain White Rice
Since white rice is neutral in flavor, does it matter which kind you use? We tas…
Published: February 2010
Buy the WinnerTwice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Romesco Sauce
This classic sauce from Catalonia can be served with any type of grilled meat, p…
Published: September 2004
Pineapple Upside-Down Cake
This simple skillet dessert deserves better than bland flavors and soggy cake.
Published: September 2004
Grill-Roasted Beef Tenderloin for a Crowd on a Charcoal Grill
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor,…
Published: September 2004
Microwave-Baked Potatoes for Twice-Baked Stuffed Potatoes
Could we avoid the usual crunchy vegetables and soggy potato skin?
Published: September 2004
Sesame Noodles with Shredded Chicken
We wanted to achieve perfectly cooked noodles in a rich peanut sauce.
Published: September 2004
Grill-Roasted Beef Tenderloin for a Crowd on a Gas Grill
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor,…
Published: September 2004
Acorn Squash with Rosemary-Dried Fig Compote
Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster a…
Published: September 2004
Acorn Squash with Brown Sugar
Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster a…
Published: September 2004
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