May / June
2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store.
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home—but not from the supermarket.
Published: May 2007
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
At Korean barbecue restaurants, kalbi is traditionally grilled in just minutes r…
Published: May 2007
Korean Grilled Short Ribs for Gas Grill—Kalbi
At Korean barbecue restaurants, kalbi is traditionally grilled in just minutes r…
Published: May 2007
Italian Chicken with Sausage and Peppers
Once you solve the problems of greasy sauce and flabby skin, this Italian-Americ…
Published: May 2007
Browning Chicken
Many of our recipes call for chicken to be browned. Getting the skin properly br…
Published: May 2007
Cutting Bone-In Chicken Breasts
Cutting bone-in meat can seem daunting, but it isn't difficult if you use the ri…
Published: May 2007
Selecting a Chef's Knife
Do you need an 8-inch or a 10-inch knife, or both? It depends on what you use yo…
Published: May 2007
Korean Grilled Short Ribs - Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Published: May 2007
Preventing Flare-Ups on the Grill
Flare ups should be avoided whenever possible. There are a few easy steps you ca…
Published: May 2007
Buying Ribs
We found it difficult to find the style of short ribs traditionally used in kalb…
Published: May 2007
Onion Relish for Curry
This relish adds to the bold flavors of our Vegetable Curry or Tandoori Chicken.
Published: May 2007
Gas-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Garam Masala
Our winner is not only traditional, but also widely available.
Published: May 2007
Buy the Winner
Louisiana (Cajun or Creole) Seasoning
We tasted five seasonings labeled Creole or Cajun on white rice and in pork gril…
Published: February 2015
Buy the WinnerGarlic-Roasted Leg of Lamb for a Charcoal Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Pan-Seared Thick-Cut Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Garlic-Roasted Leg of Lamb for a Gas Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Prepping Steaks for Cooking
You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just t…
Published: May 2007
Soaking No-Boil Lasagna Noodles
When using no-boil noodles in lasagna, try soaking the noodles to prevent them f…
Published: May 2007
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Published: May 2007
Asparagus Omelet with Black Forest Ham and Mustard
How do you make a sturdy omelet that isn't tough?
Published: May 2007
Importance of Allowing Steaks to Rest
Don't be tempted to skip this final step. Cutting into your steaks too early mea…
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home, but not from the supermarket. The…
Published: May 2007
Indian-Style Cilantro-Mint Chutney
This is a flavorful twist on the conventional mango chutney served with curry.
Published: May 2007
Asparagus Omelet with Roasted Peppers and Garlic
How do you make a sturdy omelet that isn't tough?
Published: May 2007
When to Salt Steaks
You should salt steaks well in advance or right before cooking. Why? This time-l…
Published: May 2007
Selecting a Cake Pan
When choosing a baking pan, it's important to consider both the shape and materi…
Published: May 2007
Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Lighter Oven-Fried Fish
What's the allure of fried fish? For starters, it tastes great. But it can be aw…
Published: May 2007
Preparing Cake Pans
A little extra foil or parchment paper makes removing a cake from its baking pan…
Published: May 2007
Chopping Cauliflower
Cutting a cauliflower into even florets isn't hard. You'll want to remove the gr…
Published: May 2007
Flipping Fish on the Grill
Losing a fillet through the grates is an expensive mistake. To avoid it, begin b…
Published: May 2007
Sun-Dried Tomato Relish for Pan-Seared Steak
Relishes are not common accompaniments to steak, but the earthy flavor of sun-dr…
Published: May 2007
Preparing a Charcoal Grill for Cooking Steaks
Many of our grilling recipes call for a two-level fire. But what is a two-level …
Published: May 2007
Substituting All-Purpose Flour for Cake Flour
Cake flour contains less protein than more common all-purpose flour. Here's why…
Published: May 2007
How to Tame Curry that is Too Spicy
You can tame the heat of chiles both before and after adding them to the curry. …
Published: May 2007
Scoring Fish
Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly …
Published: May 2007
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Both the tequila and poblano give this pan sauce a southwestern flair.
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Thai Chili Butter for Pan-Seared Steaks
This spicy compound butter is the perfect accompaniment to rich, tender steak.
Published: May 2007
Mole Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Honey Mustard Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
This Italian-American skillet dish makes a great weeknight meal—once you solve t…
Published: May 2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store. Our…
Published: May 2007
Asparagus Omelet
How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the …
Published: May 2007
Curry Powder
Blends can vary dramatically, even within the mild or sweet category.
Published: May 2007
Buy the WinnerBacon, Potato, and Cheddar Frittata for Two
More challenging to cook properly than a regular thin frittata, a thick, hearty …
Published: May 2007
Sticky Buns with Pecans for Freezing
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: May 2007
Red Curry Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Avoiding Overmixing the Batter
Quick bread and muffin recipes often include a warning not to overmix the batter…
Published: May 2007
Mojo Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2007
Skillet Penne with Sausage and Spinach
Pasta dinners don't have to be labor intensive—they can easily be tasty suppers …
Published: May 2007
Stir-Fried Sichuan Broccoli
This tangy, spicy dish is an easy, delicious way to enjoy broccoli.
Published: May 2007
Charcoal-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Published: May 2007
Slicing Flank Steak Against the Grain
Flank steak can be a little tough unless you slice it properly. You want to be s…
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Published: May 2007
Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Published: May 2007
Slicing Sirloin Tip or Skirt Steak
Sirloin tip and skirt steak can both be a little tough if you don't slice them p…
Published: May 2007
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