January/February 2010

January / February

2010
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Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Published: January 2010
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish wo…
Published: January 2010
Using Graters
There are a number of different uses for both box and rasp graters. Here we expl…
Softening Butter
Published: January 2010
Softening Butter
Taking too long for your butter to come to room temperature on its own? Try this…
Quick-Brining Beans
Published: January 2010
Quick-Brining Beans
Adding a little salt when rehydrating dried beans makes all the difference when …
Inverting Cakes
Published: January 2010
Inverting Cakes
Your cake is finished baking and ready to come out of the cake pan. Now what?
Preparing Cabbage
Published: January 2010
Preparing Cabbage
Here is how to quickly dice a full head of cabbage into small, uniform pieces re…
Rice Pilaf Cooking Method
Published: January 2010
Rice Pilaf Cooking Method
Follow these steps to prepare long-grain rice with distinct, separate grains tha…
Published: January 2010
A Cleaner Kitchen
When your sink can harbor more bacteria than your garbage can, it is important t…
Buying Pork
Published: January 2010
Buying Pork
Leaner cuts of meat ideal for sauteing are just not suitable for slow-cooking. H…
Best Baked Apples
Published: January 2010
Best Baked Apples
Switching from a baking dish to a skillet was just one step toward ridding this …
Cream Cheese Coffee Cake
Published: January 2010
Cream Cheese Coffee Cake
A rich cream cheese filling adds a twist to ordinary coffee cake. But not if it …
Red Beans and Rice
Published: January 2010
Red Beans and Rice
In New Orleans, cooks transform inexpensive dried beans into a creamy, smoky ste…
Chicago-Style Deep-Dish Pizza
Published: January 2010
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky…
Hearty Minestrone
Published: January 2010
Hearty Minestrone
Italians rely on garden-ripe vegetables, but most of us need to make do with sup…
Best Beef Stew
Published: January 2010
Best Beef Stew
Despite hours of simmering, most beef stews fall flat. Our goal was to pack in m…
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
Published: January 2010
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior an…
Thai Chicken with Basil
Published: January 2010
Thai Chicken with Basil
Capturing the flavors of this classic Thai dish requires more than just the righ…

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