March / April
2009
Sautéed Chicken Cutlets with Porcini Sauce
Chicken braised in white wine with porcini mushroom is a northern Italian classi…
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb. Is th…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
When cooking thick-cut chops, you often have to choose between a nice sear on th…
Published: March 2009
Checking the Temperature of a Bone-In Chop
Use this method to maximize the amount of perfectly-cooked meat.
Published: March 2009
Scoring the Fat
Fat tends to shrink much more than meat during cooking and can squeeze the meat,…
Published: March 2009
Handling Wet Dough
Although it’s essential for our bread’s final texture, wet dough can quickly bec…
Published: March 2009
Cooking with Dried Porcini Mushrooms
We use dried porcini mushrooms to add an intense, earthy aroma to sauces and ste…
Published: March 2009
Brown Rice with Onions and Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Making a Parchment Pouch
Cooking food in parchment paper makes for a nice presentation, but it can be dif…
Published: March 2009
Cod Baked In Foil
Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here…
Published: March 2009
Easy Chocolate Cake
This moist, velvety cake can be made in a pinch with just a few pantry staples.
Published: March 2009
French Mashed Potatoes (Aligot)
A classic French potato dish with a satiny, elastic texture and garlicky flavor.…
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
Baked Ziti
This pasta dish boasts robust tomato flavor and layers of cheese in every bite.
Published: March 2009
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