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  • Barley Risotto with Roasted Butternut Squash

    Starchy pearled barley becomes supple and velvety when cooked just like risotto.

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  • Quinoa Salad with Red Bell Pepper and Cilantro

    Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluffiest grains for our quinoa salad recipe.

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  • Wheat Berry Salad with Orange and Scallions

    The best way to cook wheat berries is also the simplest.

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  • Best Butterscotch Pudding

    Our goal was to develop a fail-safe method for producing this dessert’s signature ­bittersweet flavor. While we were at it, we stumbled upon a better way to make pudding.

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  • Citrus Salad With Watercress, Dried Cranberries, and Pecans

    For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.

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  • Citrus Salad with Napa Cabbage, Dried Cherries, and Cashews

    For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.

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  • Citrus Salad with Arugula, Golden Raisins, and Walnuts

    For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.

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  • Citrus Salad with Radicchio, Dates, and Smoked Almonds

    For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.

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  • Crispy Orange Beef

    Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.

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  • Garlicky Roasted Shrimp with Parsley and Anise

    Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

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  • Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame

    Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

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  • Garlicky Roasted Shrimp with Cilantro and Lime

    Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

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  • Oatmeal Muffins

    What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.

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  • Pasta All'Amatriciana

    To perfect this controversial Italian dish, we looked to a staple of the American larder.

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  • French-Style Chicken and Stuffing in a Pot

    The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

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  • Herb Sauce

    Try this sauce with our French-Style Chicken and Stuffing in a Pot.

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  • Soft-Cooked Eggs

    The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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  • Soft-Cooked Eggs with Sauteed Mushrooms

    The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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  • Soft-Cooked Eggs with Steamed Asparagus

    The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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  • Soft-Cooked Eggs with Salad

    The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.

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  • Wild Rice and Mushroom Soup

    For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

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  • Millet Porridge with Maple Syrup

    This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.

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  • Farro with Mushrooms and Thyme

    Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

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  • Bulgur with Red Grapes and Feta

    This dish shines with Mediterranean flavor and is an easy way to get your fill of nutty bulgur.

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  • Pressure-Cooker Parmesan Risotto

    Risotto, which typically requires near-constant stirring, is typically low on the lists of side dish options—but a pressure cooker changes everything.

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  • Pressure-Cooker Easy Ziti with Sausage and Peppers

    For a one-pot pasta dinner that was streamlined without sacrificing flavor, we started by browning Italian sausage, onion, and green bell pepper just until the sausage was no longer pink.

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  • Pressure-Cooker Chicken Broth

    Pressure-cooked stocks taste more complex than those made in a pot.

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  • Pressure-Cooker Easy Chicken and Rice

    We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.

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  • Pressure-Cooker Asian-Style Boneless Beef Short Ribs

    We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for our boneless beef short ribs.

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2013

January/February

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