Grilled Onions with Balsamic Vinaigrette

Published July 1, 2016.

We wanted grilled onions that were worthy of being a stand-alone side dish.

Science: Why You Can't Overcook Mushrooms

Published July 1, 2016.

How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

Beet, Endive, and Pear Slaw

Published July 1, 2016.

Root vegetables can add a lively twist to coleslaw. You just need to treat them right.

Patatas Bravas

Published May 1, 2016.

Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popular in tapas bars. To make them at home, we had to rethink deep frying.

Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest

Published May 1, 2016.

What’s the secret to tender pods that retain their namesake snap? Steam.

Fougasse

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Roasted Asparagus

Published March 1, 2016.

A blazing-hot oven is only part of the formula for deeply browned, crisp-tender spears.

Skillet-Roasted Cauliflower with Garlic and Lemon

Published January 1, 2016.

For tender, richly caramelized florets, we threw out the culinary rule book.

Best Baked Potatoes

Published January 1, 2016.

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

Brussels Sprout Salad with Warm Bacon Vinaigrette

Published November 1, 2015.

Salads made with these hearty leaves can be a lot to chew on. We fixed that.

How to Prepare Brussels Sprouts in a New Way

Published October 5, 2015.

Raw Brussels sprouts salad success lies in slicing the sprouts very thinly.

Pita Bread Salad with Tomatoes and Cucumber (Fattoush)

Published September 1, 2015.

This Middle Eastern bread salad is hard to beat—if you get the textures right. We set out to preserve the crunch.

Sautéed Summer Squash with Parsley and Garlic

Published September 1, 2015.

A common kitchen tool gets around the core issue.

Roasted Tomatoes

Published July 1, 2015.

Our roasting method concentrates the flavor of peak-season and supermarket tomatoes alike.

Sautéed Cabbage with Parsley and Lemon

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Root Vegetable Gratin

Published March 1, 2015.

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

Slow-Cooked Whole Carrots

Published January 1, 2015.

Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

Vegetable Broth Base

Published January 1, 2015.

Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

Roasted Mushrooms with Parmesan and Pine Nuts

Published January 1, 2015.

Could a single addition produce both deep roasted flavor and even seasoning?

Garlic-Parmesan Mashed Potatoes

Published November 1, 2014.

For just the right balance, we started by examining how garlic flavor works.

Roasted Pears with Dried Apricots and Pistachios

Published September 1, 2014.

A two-stage cooking process yields tender, beautifully caramelized fruits.

Tomatillo Salsa

Published July 1, 2014.

For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

Eggplant Involtini

Published July 1, 2014.

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

Roasted Artichokes

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

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