May/June 2010

May / June

2010
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Best Buttermilk Waffles
How do you get waffles to come out crisp yet fluffy every time? Stop treating th…
Published: May 2010
Trimming Asparagus
To remove the tough woody stems from asparagus at precisely the right point to m…
Published: May 2010
Grilled Asparagus with Garlic Butter
Grilled Asparagus with Garlic Butter
There’s nothing wrong with brushing the spears with oil and tossing them on the …
Published: May 2010
Inexpensive Charcoal-Grill-Roasted Beef with Garlic and Rosemary
Inexpensive Charcoal-Grill-Roasted Beef with Garlic and Rosemary
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef.…
Published: May 2010
Chicken Canzanese
Before we could perfect the regional Italian classic known as chicken canzanese,…
Published: May 2010
Juicing Lemons
When it comes to juice, not all lemons are created equal. Follow these tips to s…
Published: May 2010
Mincing Rosemary
Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process i…
Published: May 2010
Freezer 101
Freezer 101
The freezer is great for extending the life of meat and soups, but it can also b…
Published: May 2010
Garlic Tips and Techniques
There are a number of methods for removing stubborn garlic skins, but some work …
Published: May 2010
How to Revive Honey
Just because honey has crystallized and solidified in the jar doesn’t mean it ne…
Published: May 2010
Broiler Tips
To ensure a crisp topping without overcooking the rest of your food, it’s essent…
Published: May 2010
Ultimate Chocolate Cupcakes with Ganache Filling
Ultimate Chocolate Cupcakes with Ganache Filling
There is only so much chocolate you can cram into a cupcake before the texture l…
Published: May 2010
Beef Empanadas
In Chile, crisp pastry pockets stuffed with briny spiced beef make a savory, tra…
Published: May 2010
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool,…
Published: May 2010
Almost Hands-Free Risotto with Parmesan and Herbs
Almost Hands-Free Risotto with Parmesan and Herbs
Classic risotto can demand half an hour of stovetop tedium for the best creamy r…
Published: May 2010
Sauteed Pork Cutlets with Mustard-Cider Sauce
Searing prepackaged scaloppini usually guarantees two things: bland flavor and l…
Published: May 2010

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