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    Classic Guacamole

    A perfectly seasoned dip isn’t just stirred together. You have to cut and paste.

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    Panang Beef Curry

    With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.

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    Meatless "Meat" Sauce with Chickpeas and Mushrooms

    We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.

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    Grilled Spice-Rubbed Chicken Drumsticks

    When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.

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    Stir-Fried Shrimp and Asparagus in Garlic Sauce

    The key to good stir-fried shrimp? Don’t stir-fry them at all.

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    German Pancake

    What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.

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    Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa

    For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.

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    Risi e Bisi

    Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.

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    Olive Oil Cake

    Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.

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    Napa Cabbage Slaw with Carrots and Sesame

    Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?

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    Testing Fire Extinguishers

    When you have only seconds to put out a kitchen fire, you want an extinguisher that’s easy to use and effective. We were shocked at how many aren’t.

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2017

May/June

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