September 2001
Could we make a richly scented seafood stew at home in two hours with supermarket fish and no sous-chef?
March 1998
Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.
May 2002
Most recipes for jambalaya ask a lot from the cook and provide no more than mushy rice, rubbery shrimp, and dry chicken in return. We wanted great jambalaya in one hour.
November 2000
We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.
May 2005
Paella can be a big hit at restaurants but an unwieldy production at home. Could we re-create this Spanish classic in two hours without using any fancy equipment?
March 1999
The secret to making superquick, Asian-style noodle soups is to enliven canned chicken broth with classic Vietnamese flavorings.
May 1999
After making almost 75 gumbos, we perfected a method that cuts the stirring time in half while avoiding a separated roux, a common but hard-to-solve problem.
August 2007
After poring through numerous recipes for Zarzuela we were surprised to find that most were made without fish stock. Is
it possible to make a successful fish stew, packed with flavor, leaving out the labor-intensive fish stock?
November 1994Fish stews have just three components: the stock,
the base, and the fish. Here's the best way to
cook the stock.
May 1999
After making almost 75 gumbos, we perfected a method that cuts the stirring time in half while avoiding a separated roux, a common but hard-to-solve problem.
