March / April
2011
Broccoli-Cheese Soup
When simply adding more broccoli didn’t generate enough vegetable flavor in our …
Published: March 2011
Pan-Seared Steaks with Brandy and Green Peppercorn Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Pan-Seared Steaks with Port Wine Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Buttery Croutons
These gently fried croutons make the perfect garnish for split-pea soup.
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Garlic Compound Butter
Use this simple butter recipe as a topping on steak, pork chops, or fish.
Published: March 2011
Foolproof Hollandaise Sauce
Drizzle this sauce over prepared asparagus or eggs Benedict.
Published: March 2011
Sauce Base
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Spicy Mayonnaise
Our Spicy Mayonnaise adds a mild kick to Peruvian Roast Chicken.
Published: March 2011
Sautéed Snow Peas with Ginger, Garlic, and Scallion
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Garlic, Cumin, and Cilantro
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
Typically used as a filler in stir-fries, snow peas can stand on their own—as lo…
Published: March 2011
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival—if only we could make the …
Published: March 2011
Fluffy Yellow Layer Cake
Box mixes are famous for engineering cake with ultralight texture. We set out to…
Published: March 2008
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Pan-Seared Steaks with Herb Sauce
Could we bring the ultra-rich flavor and glossy consistency of a classic French …
Published: March 2011
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Brown Butter Sauce
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Published: March 2011
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Peruvian Roast Chicken with Garlic and Lime
Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird wi…
Published: March 2011
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