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    Best Roast Chicken with Root Vegetables

    The secret to a perfect marriage of roast chicken and root vegetables is to keep them apart until the wedding day.

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    Fluffy Dinner Rolls

    We thought the classic light, tender American dinner roll couldn’t get any better. Then we tried a cutting-edge Asian baking technique.

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    Shrimp Scampi

    Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.

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    Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

    Arista means “the best.” This dish promises a superlative pork loin flavored with garlic, rosemary, and deep browning. Too bad few versions live up to their name.

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    Penne Arrabbiata

    What’s the trick to making this classic Italian sauce spicy but balanced? More chiles.

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    Best Baked Potatoes

    We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

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    Red Lentil Soup with North African Spices

    Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.

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    Skillet-Roasted Cauliflower with Garlic and Lemon

    For tender, richly caramelized florets, we threw out the culinary rule book.

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    Portuguese-Style Beef Stew (Alcatra)

    This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requires mere minutes of hands-on work.

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    Pear-Walnut Upside-Down Cake

    The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.

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    Food Processors

    How much do you need to spend to get a machine that makes light work of chopping, slicing, shredding, and mixing?

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    The Science of Cooking: Perfectly Cooked Salmon

    The type of salmon you buy—wild versus farmed—can make all the difference.

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2016

January/February

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