September 2005
This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.
January 2009
We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.
March 2009
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!
March 2003
With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.
September 2012
Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?
February 2005Bake, boil, or steam? None of these methods is the
right one for the best texture and flavor.
November 2011
For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.
November 2002
Bake, boil, or steam? None of these methods is the right one for the best texture and flavor.
November 2001The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.
May 2005
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.
