November/December 2013

November / December

2013
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Stand Mixers (High-End)
Published: November 2013
Stand Mixers (High-End)
A stand mixer is one of the most expensive appliances in your kitchen, so it h…
Science: Helping Chocolate Keep Its Temper
Published: November 2013
Science: Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we develope…
Caldo Verde
Published: November 2013
Caldo Verde
Everything about this classic Portuguese soup, from the smoky sausage to the ten…
Rich Chocolate Tart
Published: November 2013
Rich Chocolate Tart
Most chocolate tart recipes have similar ingredients, but why do some turn out d…
Florentine Lace Cookies
Published: November 2013
Florentine Lace Cookies
The easy part about these cookies is that most of the work takes place in a sauc…
Published: November 2013
Rigatoni with Beef and Onion Ragu
We knew that the meat in this Neapolitan gravy would add big savory flavor. What…
Slow-Roasted Bone-In Pork Rib Roast
Published: November 2013
Slow-Roasted Bone-In Pork Rib Roast
A center-cut pork rib roast is as close to prime rib as you can get from the pig…
Best Chicken Stew
Published: November 2013
Best Chicken Stew
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
Julia Child’s Stuffed Turkey, Updated
Published: November 2013
Julia Child’s Stuffed Turkey, Updated
Julia broke apart turkeys in pursuit of quick and even cooking, effortless carvi…
Black Olive Tapenade
Published: November 2013
Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still h…
Published: November 2013
Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping
Could a casserole trick turn watery sweet potatoes into a fluffy filling?

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