March / April
2009
Baked Ziti
Transforming this tired Italian-American classic into a dish worth making took m…
Published: March 2009
Brown Rice with Peas, Feta, and Mint
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Shallot and Parsley Butter
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the…
Published: March 2009
Blue Cheese and Chive Butter
We developed a rich, creamy butter to give our beef tenderloin a flavor boost.
Published: March 2009
Brown Rice with Andouille, Corn, and Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Cod Baked in Foil with Zucchini and Tomatoes
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
French Mashed Potatoes with Cheese and Garlic (Aligot)
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
Published: March 2009
Cod Baked in Foil with Fennel and Shallots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Cod Baked in Foil with Leeks and Carrots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Brown Rice with Black Beans and Cilantro
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
The Best Easy Chocolate Cake
This easy wartime cake made with mayonnaise had a lot of good things going for i…
Published: March 2009
Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. …
Published: March 2009
Garlic and Thyme Pan Sauce
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
These chicken cutlets take on the flavors of an hours-long braise in far less ti…
Published: March 2009
Cilantro and Coconut Pan Sauce
Published: March 2009
Chipotle and Garlic Butter with Lime and Cilantro
Published: March 2009
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