March/April 2016

March / April

2016
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Published: March 2016
How to Buy the Best Parmesan Cheese
These test kitchen tips will help you buy the best Parmesan cheese.
Sauciers
Published: March 2016
Sauciers
An ordinary saucepan has its uses, but once you experience the ease of stirring …
Lemon Posset with Berries
Published: March 2016
Lemon Posset with Berries
This classic English specialty transforms cream, sugar, and lemon into a lush pu…
Roasted Asparagus
Published: March 2016
Roasted Asparagus
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender …
Garlicky Spaghetti with Lemon and Pine Nuts
Published: March 2016
Garlicky Spaghetti with Lemon and Pine Nuts
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Make-Ahead Vinaigrette
Published: March 2016
Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Home-Corned Beef with Vegetables
Published: March 2016
Home-Corned Beef with Vegetables
Once you find the right curing method, corning beef requires no work, just time…
Easy-Peel Hard-Cooked Eggs
Published: March 2016
Easy-Peel Hard-Cooked Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Persian-Style Rice with Golden Crust (Chelow)
Published: March 2016
Persian-Style Rice with Golden Crust (Chelow)
Iran’s national dish takes rice to a whole new level, with perfectly plump, sepa…
Fougasse
Published: March 2016
Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
The ultrasupple texture of beef stir-fried in Chinese restaurants normally requi…
Roasted Bone-In Chicken Breasts
Published: March 2016
Roasted Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …

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