September/October 2016

September / October

2016
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Published: September 2016
Porterhouse Steaks: Why Bigger Isn't Always Better
Beware: The steak that looks the most luscious might end up wasting your money…
Serrated Knives
Published: September 2016
Serrated Knives
Why are some knives a pain and others a pleasure? Everything counts, from the nu…
Cheese and Tomato Lasagna
Published: September 2016
Cheese and Tomato Lasagna
Without meat or vegetables, cheese lasagna can be dull to eat. For a great versi…
Sourdough Starter
Published: September 2016
Sourdough Starter
Making a starter requires time but very little effort. And once it’s established…
Classic Chewy Oatmeal Cookies
Published: September 2016
Classic Chewy Oatmeal Cookies
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We …
Almost No-Knead Sourdough Bread
Published: September 2016
Almost No-Knead Sourdough Bread
For an easy bread recipe that allowed us to put our Sourdough Starter into actio…
Foolproof Boiled Corn
Published: September 2016
Foolproof Boiled Corn
The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn a…
Italian-Style Turkey Meatballs
Published: September 2016
Italian-Style Turkey Meatballs
Turkey meatballs have a justifiably bad reputation. But if you boost the flavors…
Scallion Pancakes with Dipping Sauce
Published: September 2016
Scallion Pancakes with Dipping Sauce
We made batch after gummy batch of this Chinese restaurant staple until we disco…
Broiled Broccoli Rabe
Published: September 2016
Broiled Broccoli Rabe
The tricks to taming this notoriously bitter green? How you cut it and how you c…
Grilled Shrimp and Vegetable Kebabs
Published: September 2016
Grilled Shrimp and Vegetable Kebabs
Can shrimp and vegetables ever achieve perfection on a single skewer?
Chicken Mole Poblano
Published: September 2016
Chicken Mole Poblano
Mexico’s iconic sauce is rich and complex—and requires dozens of ingredients and…
Smoked Pork Loin with Dried-Fruit Chutney
Published: September 2016
Smoked Pork Loin with Dried-Fruit Chutney
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy p…

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