July/August 2012

Bringing Back Potato Rolls

Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?

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Fresh Corn Salsa

In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.

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Grill-Roasted Beef Short Ribs

With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.

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Introducing Grill-Smoked Salmon

There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.

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Jamaican Jerk Chicken

We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.

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Jerk Chicken

Perfect Raspberry Sorbet

The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.

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Perfecting Chilled Tomato Soup

Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.

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Rescuing Tabbouleh

To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.

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Spanish-Style Pasta with Shrimp

Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.

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The Best Grilled Turkey Burgers

Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.

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