January/February 2013

January / February

2013
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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…
Published: January 2013
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Pasta All'Amatriciana
To perfect this controversial Italian dish, we looked to a staple of the America…
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad With Watercress, Dried Cranberries and Pecans
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Wild Rice and Mushroom Soup
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting soup, we had to figure out how to make its sig…
Published: January 2013
Best Butterscotch Pudding
Our goal was to develop a fail-safe method for producing this dessert’s signatur…
Published: January 2013
Pressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put …
Published: January 2013
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
Crispy Orange Beef
We wanted an extra-crispy version of the orange beef served in Chinese American …
Published: January 2013

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