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Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?
To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.
Packaged ravioli are super-convenient. But choose the wrong sauce and dinner will be a washout.
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
When we took a closer look at the way Spanish cooks make beef stew, we found a whole new approach to one of our favorite winter dishes.
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?