September / October
2005
Fettuccine Alfredo
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -…
Published: September 2005
Pan-Seared Inexpensive Steak
Tired of paying $12 a pound for porterhouse or T-bone? We tested 12 'cheap' stea…
Published: September 2005
Deep-Dish Apple Pie
We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had …
Published: September 2005
Rolling Pins
Tapered or straight, with handles or without, made from silicone, metal, or wood…
Published: August 2012
Buy the WinnerStir-Fried Thai-Style Shrimp with Chiles and Shallots
We wanted to offer up a fresh and full-bodied stir-fry inspired by Thai cuisine …
Published: September 2005
Best Apples for Baking
A combination of sweet and tart apples works best in pie. These six varieties, a…
Published: September 2005
Raspberry Preserves
In general, we find that preserves and jams have more fruit flavor than jellies.…
Published: September 2005
Buy the Winner
Chicken Fajitas for Charcoal Grill
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Chicken Biryani for a Crowd
Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chick…
Published: September 2005
Chicken Fajitas Indoors
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Chicken Fajitas for Gas Grill
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Raspberry Streusel Bars
Sandy, crumbly, and bland shouldn't be words used to describe a raspberry bar. T…
Published: September 2005
Butternut Squash Risotto with Spinach and Toasted Pine Nuts
This classic Italian dish can be so sticky, starchy, and saccharine that just on…
Published: September 2005
Tall and Fluffy Mile-High Whole Wheat Buttermilk Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: September 2005
Knowing When Cookies and Brownies are Done
Here are our tips to determining when cookies and brownies are done.
Published: September 2005
Packaged Squash
Is pre-peeled, pre-cut squash an acceptable substitute for fresh?
Published: September 2005
The Best Inexpensive Steaks
We taste-tested 12 inexpensive steaks to find which were pan-worthy.
Published: September 2005
Butternut Squash Risotto
This classic Italian dish can be so sticky, starchy, and saccharine that just on…
Published: September 2005
Vegetable Torta
Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory…
Published: September 2005
Three Methods for Determining Doneness
Few kitchen mishaps are more frustrating than improper cooking. Here's how to co…
Published: September 2005
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