May/June 2013

May / June

2013
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Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Marbled Blueberry Bundt Cake
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Cuban-Style Picadillo
Published: May 2013
Cuban-Style Picadillo
There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—…
Herb-Crusted Salmon
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Grilled Lemon Chicken with Rosemary
Published: May 2013
Grilled Lemon Chicken with Rosemary
Throw a whole chicken on the grill and you’re bound to end up with unevenly cook…
Charcoal Grills
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Italian Chicken Soup with Parmesan Dumplings
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Braised Red Potatoes with Lemon and Chives
Published: May 2013
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by boiling red potatoes and …
Grilled Glazed Baby Back Ribs
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Stir-Fried Asparagus with Shiitake Mushrooms
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.

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