March/April 2016

March / April

2016
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How to Cook Bone-In Chicken Breasts
How to Cook Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Easy-Peel Hard-Cooked Eggs
Easy-Peel Hard-Cooked Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Perfecting Roasted Asparagus
Perfecting Roasted Asparagus
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender …
Published: March 2016
Pantry Pasta Sauces
Pantry Pasta Sauces
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Why You Should Buy a Saucier
Why You Should Buy a Saucier
An ordinary saucepan has its uses, but once you experience the ease of stirring …
Published: March 2016
How to Make Persian Rice
How to Make Persian Rice
Iran’s national dish takes rice to another level, with perfectly plump, separate…
Published: March 2016
Homemade Corned Beef
Homemade Corned Beef
Once you find the right curing method, corning beef requires no work, just time.…
Published: March 2016
Make-Ahead Vinaigrette
Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016

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