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Far too often, quick and easy weeknight cooking reflects the minimal effort exerted to make the meal. But it doesn’t have to be this way. We start with two quick-cooking classics— sautéed chicken cut...
We wanted shrimp that were well caramelized but still moist, briny, and tender.
We gathered six brands of boneless, skinless chicken breasts, broiled them without seasoning, and had 20 tasters sample the chickens side by side.
Sauteed super thin cutlets are satisfying midweek
fare, except when they are tough and dry. We set
out to put this classic dish back on the
Tuesday-night dinner menu.
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