March/April 2017

March / April

2017
Filter +
Premium Extra-Virgin Olive Oil
Published: March 2017
Premium Extra-Virgin Olive Oil
High-end extra-virgin olive oils offer a world of flavor beyond grocery-store op…
Buy the Winner
Chocolate Sheet Cake with Milk Chocolate Frosting
Published: March 2017
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method…
Classic Chicken Broth
Published: March 2017
Classic Chicken Broth
This classic approach to making chicken broth calls for gently simmering a mix o…
Sautéed Baby Bok Choy with Miso Sauce
Published: March 2017
Sautéed Baby Bok Choy with Miso Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Pub-Style Steak and Ale Pie
Published: March 2017
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This inte…
Deli Rye Bread
Published: March 2017
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge…
Tuscan Shrimp and Beans
Published: March 2017
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
One-Hour Broiled Chicken and Pan Sauce
Published: March 2017
One-Hour Broiled Chicken and Pan Sauce
Two keys to getting a whole chicken on the table quickly? Start it in a cold ove…
Sautéed Baby Bok Choy with Shallot and Fish Sauce
Published: March 2017
Sautéed Baby Bok Choy with Shallot and Fish Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Published: March 2017
Sautéed Baby Bok Choy with Oyster Sauce and Ginger
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Grown-Up Stovetop Macaroni and Cheese
Published: March 2017
Grown-Up Stovetop Macaroni and Cheese
Inspired by an innovative macaroni and cheese recipe that calls for adding sodiu…
Gravlax
Published: March 2017
Gravlax
Compared with its cousins smoked salmon, lox, and nova, which are all usually br…
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Published: March 2017
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfe…
Sautéed Baby Bok Choy with Chili-Garlic Sauce
Published: March 2017
Sautéed Baby Bok Choy with Chili-Garlic Sauce
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Simple Stovetop Macaroni and Cheese
Published: March 2017
Simple Stovetop Macaroni and Cheese
We set out to make a smooth, creamy, cheesy sauce without the bother of a bécha…
Better Hash Browns
Published: March 2017
Better Hash Browns
How do you make a crispy, creamy shredded potato cake that isn’t greasy and is a…
Perfect Poached Eggs
Published: March 2017
Perfect Poached Eggs
The most vexing problem with poached eggs is keeping the whites neat and tidy. G…
Sautéed Baby Bok Choy
Published: March 2017
Sautéed Baby Bok Choy
This vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning…
Firm Tofu
Published: March 2017
Firm Tofu
Check the nutrition label for a clue about your tofu’s texture.
Published: March 2017
Swapping Dried Beans for Canned
Substituting cooked, dried beans for canned is easy. But what if the recipe also…
Published: March 2017
5 Tips for Grilling on a Smaller (18-Inch) Charcoal Kettle Grill
Our winning charcoal grill is a 22.5-inch kettle grill from Weber, and our recip…
Published: March 2017
How to Use a Tapered Rolling Pin
Many home cooks own straight rolling pins, which offer good heft for rolling out…
Published: March 2017
Do You Need to Temper Eggs?
We wanted to know if tempering really is all about temperature.
Published: March 2017
How to Use the Toothpick Test to See If Baked Goods Are Done
To determine if cakes, muffins, and quick breads are done, we often use the toot…
Published: March 2017
The Best Way to Prevent Overcooking Food Toasted in the Oven
To protect delicate foods from accidentally getting too brown, give them a quick…
Published: March 2017
How to Carve a Butterflied Chicken
Be sure to let your chicken rest before carving. Once you’ve found the joints or…
Published: March 2017
How to Freeze Leftover Fresh Pasta
While testing manual pasta machines, we were inundated with fresh noodles, and w…
Published: March 2017
How to Slice Bread
Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade…
Published: March 2017
How to Clean a Rasp-Style Grater
Rasp-style graters are easy to use, but they’re not always easy to clean, especi…
Published: March 2017
What Are the Differences Among Rye Flours?
Rye flour typically comes in light, medium, and dark varieties—these refer to th…
Published: March 2017
How to Make Flavored Salts
Flavored salts can be expensive, but it’s easy to make them on your own.
Published: March 2017
Regular vs. Shanghai Baby Bok Choy
There are two types of baby bok choy. Here's what you need to know when you go s…
Published: March 2017
How to Prepare Endive
The crisp, bitter-tasting leaves of endive can provide a bold accent in salads o…
Published: March 2017
Can You Substitute Fish Sauce for Anchovies?
Anchovies typically play one of two roles, and in one of them, you can substitut…
Published: March 2017
How to Determine How Fresh (or Old) Your Eggs Are
The age of eggs doesn’t really matter when you’re frying or scrambling, but we p…
Silicone Spatulas
Published: March 2017
Silicone Spatulas
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Buy the Winner
Magnetic Knife Strips
Published: March 2017
Magnetic Knife Strips
No one wants to scrape their knuckles when they go to grab a knife.
Buy the Winner
Manual Pasta Machines
Published: March 2017
Manual Pasta Machines
What separates a great pasta machine from one that’s just good?
Buy the Winner
Fine-Mesh Strainers
Published: March 2017
Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Buy the Winner
Tart Pans
Published: March 2017
Tart Pans
For making crisp-looking tarts, pans with a sharper, fluted design have the edge…
Buy the Winner