May / June
2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake.…
Published: May 2008
Berry Fool
For a berry fool with intense fruitiness and rich body, we used gelatin to thick…
Published: May 2008
Spring Vegetable Risotto with Carrot and Watercress
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
One-Minute Salsa
Making a quick salsa turned out to be surprisingly easy. Our recipe uses a small…
Published: May 2008
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and five minutes to make, but that…
Published: May 2008
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Grilled Porterhouse or T-Bone Steaks
At $25 per steak, charring a rich T-bone is unacceptable. To avoid this common o…
Published: May 2008
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and a few minutes to make. Our ver…
Published: May 2008
Porterhouse vs. T-Bone Steaks
Porterhouse and T-bone steaks are both two steaks in one package. So what's the …
Published: May 2008
Sautéed Spinach with Leeks and Hazelnuts
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat filling to transform pedestrian chicken breasts int…
Published: May 2008
Pounding Chicken Breasts
The best method for pounding butterflied chicken breasts requires gentle pressur…
Published: May 2008
Charcoal-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Berry Fool
Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool t…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Flan
We bring together three internationally-flavored recipes that can be made ahead …
Published: May 2008
Sauteed Spinach with Almonds and Golden Raisins
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Ultimate Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into…
Published: May 2008
Washing and Storing Fresh Berries
It's important to wash berries before using them. But it's tricky to dry them wi…
Published: May 2008
Making Pasta
There are a few tips to ensure your pasta comes out perfectly cooked every time.…
Published: May 2008
Arborio Rice
Arborio rice makes the best risotto, but does the best Arborio have to come from…
Published: May 2008
Buy the WinnerSautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Tall and Fluffy Cheddar-Chive Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: May 2008
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
Poached Salmon with Dill and Sour Cream Sauce
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
How to Remove Skin from Poached Salmon
Removing the skin from poached salmon after cooking is a simple task. By using a…
Published: May 2008
Cholesterol Free Mayonnaise
Can Hellmann's cholesterol free version stand up to the original?
Published: May 2008
Buy the Winner
Baked Manicotti with Spinach
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
The Maillard Reaction in Reducing Sauces
We reduce liquids all the time as a way of concentrating flavor. Is the richness…
Published: May 2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on an old-fashioned oatmeal ca…
Published: May 2008
Removing Pinbones From Fish
A fewtricks make it easy to remove pinbones from fish. The key is to first find …
Published: May 2008
Sauteed Spinach with Pecans and Feta
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Roasted Red Pepper Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Doneness in Fish
When cooking fish, there are two ways to check for doneness. For thick fillets, …
Published: May 2008
Whipping Cream
What is the best way to whip cream? Use cold heavy cream instead of whipping cre…
Published: May 2008
Spring Vegetable Risotto with Fennel and Spinach
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Poached Salmon with Bourbon and Maple
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Orange-Honey Glazed Chicken Thighs
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: May 2008
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Gas-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
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