November / December
2015
Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Science: The Secrets of Seasoning Meat
Should you sprinkle your pork chop and
turkey breast with the same amount of sa…
Published: November 2015
Oven Thermometers
An oven thermometer is the only reliable way to know what’s happening inside you…
Published: November 2015
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not …
Published: November 2015
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: November 2015
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan…
Published: November 2015
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: November 2015
Brussels Sprout Salad with Warm Bacon Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. B…
Published: November 2015
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
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