March/April 2011

March / April

2011
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Pan-Seared Steaks with Herb Sauce
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
Potato Galette
This crisp, earthy-tasting potato cake would be the perfect side dish—if it were…
Published: March 2011
Broccoli-Cheese Soup
Broccoli-Cheese Soup
When simply adding more broccoli did not generate enough vegetable flavor in our…
Published: March 2011
Whole-Wheat Sandwich Bread
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wante…
Published: March 2011
Quick Mushroom Ragu
Making a true, long-simmered Italian meat sauce means tending the pot for hours.…
Published: March 2011
Cuban Black Beans and Rice
Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
Published: March 2011
Sautéed Snow Peas with Lemon and Parsley
Typically used as filler in stir-fries, snow peas can stand on their own—as long…
Published: March 2011
Peruvian Roast Chicken with Garlic and Lime
Peruvian Roast Chicken with Garlic and Lime
This iconic Peruvian chicken dish features a spit-roasted bird with an evenly br…
Published: March 2011
Better Baked Sole Fillets
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Published: March 2011
Wicked Good Boston Cream Pie
Wicked Good Boston Cream Pie
This triple-component dessert would deserve a revival, if only we could make the…
Published: March 2011

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