March/April 2013

March / April

2013
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Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Published: March 2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Published: March 2013
No-Knead Brioche
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Automatic Drip Coffee Makers
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Published: March 2013

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