September / October
2011
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and…
Published: September 2011
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Published: September 2011
Cranberry-Pecan Muffin
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nut…
Published: September 2011
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate puddin…
Published: September 2011
Grilled Beef Satay
Thai beef satay features tender pieces of meat grilled on skewers so that they d…
Published: September 2011
Lentil Salad
The key to creamy but firm lentils lies in the relationship between legume and s…
Published: September 2011
Potato Gnocchi
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
Published: September 2011
Salt-Baked Potatoes
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Cutting Boards
We thought we’d picked a winner—until our favorite board warped after just a fe…
Published: September 2011
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Published: September 2011
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want …
Published: September 2011
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