March/April 2014

March / April

2014
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Science: Crispy Fried Food
Science: Crispy Fried Food
We take a closer look at the purpose of batters on fried foods. What do they do,…
Published: March 2014
Shredded Beef Tacos (Carne Deshebrada)
Shredded Beef Tacos (Carne Deshebrada)
Classic shredded beef tacos are known for their robust meatiness. So why do most…
Published: March 2014
Lemon Pudding Cakes
Lemon Pudding Cakes
During baking, this dessert’s batter separates into two distinct layers. To ensu…
Published: March 2014
Pasta with Cauliflower, Bacon, and Bread Crumbs
Pasta with Cauliflower, Bacon, and Bread Crumbs
How to make this restaurant favorite at home? Crowd the pan and consolidate pots…
Published: March 2014
Mango, Orange, and Jícama Salad
Mango, Orange, and Jícama Salad
Making a vibrant fruit salad with peak summer produce is a cinch, but what are w…
Published: March 2014
Perfect Poached Chicken Breasts
Perfect Poached Chicken Breasts
Hardly anyone poaches chicken anymore—and with good reason: The classic techniqu…
Published: March 2014
Milk-Braised Pork Loin
Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an excepti…
Published: March 2014
Sesame-Crusted Salmon with Lemon and Ginger
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Thai Chicken Curry with Potatoes and Peanuts
Thai Chicken Curry with Potatoes and Peanuts
Green and red curries offer big heat and bracing acidity, but the milder variety…
Published: March 2014
Thick-Cut Sweet Potato Fries
Thick-Cut Sweet Potato Fries
Classic French fries made with white potatoes—crispy on the outside, creamy on t…
Published: March 2014
British-Style Currant Scones
British-Style Currant Scones
Buttery rich American scones are a coffeehouse staple, but the fluffy and tender…
Published: March 2014

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