May/June 2016

May / June

2016
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Gas Grills Under $500
Gas Grills Under $500
It doesn’t matter how powerful a grill is. If it can’t distribute and hold the h…
Published: May 2016
Science: The Magic of Meringue
Science: The Magic of Meringue
See exactly how much difference proper timing makes—and why.
Published: May 2016
Sticky Buns
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping tha…
Published: May 2016
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest
What’s the secret to tender pods that retain their namesake snap? Steam.
Published: May 2016
Parmesan Farrotto
Parmesan Farrotto
This Italian grain’s flavorful bran layer makes it a challenge to coax into crea…
Published: May 2016
Refined Strawberry Shortcake
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic d…
Published: May 2016
Vegetable Bibimbap with Nurungji
Vegetable Bibimbap with Nurungji
This comforting combination of rice, vegetables, eggs, spicy sauce, and a crisp …
Published: May 2016
Lemon-Herb Sformati
Lemon-Herb Sformati
A custardy sformato has the plush elegance of a soufflé with a fraction of the f…
Published: May 2016
Pan-Seared Salmon
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
Patatas Bravas
Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popu…
Published: May 2016
Grill-Roasted Beef Tenderloin
Grill-Roasted Beef Tenderloin
To deliver great grill flavor to beef tenderloin, we had to upend the most commo…
Published: May 2016
Skillet-Roasted Chicken in Lemon Sauce
Skillet-Roasted Chicken in Lemon Sauce
Getting a reservation at this New York institution is nearly impossible, so we d…
Published: May 2016

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