January/February 2010

Better Minestrone

Italians rely on garden-ripe vegetables, but we had to make do with supermarket pickings. Could we still create a soup with fresh, bright flavors?

list of recipes

Hearty Minestrone

Cajun Red Beans and Rice

In New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, smoky stew. So why is it so hard to translate this dish once you cross the state line?

list of recipes

Chicago-Style Deep-Dish Pizza

Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.

list of recipes

Cream Cheese Coffee Cake

A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.

list of recipes

Cream Cheese Coffee Cake

Indoor Pulled Pork

Could we transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior—without trading our indoor oven for an outdoor pit?

list of recipes

Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Introducing Cacio e Pepe

With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted—if we could keep the sauce from clumping.