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  • ONLINE EXTRA

    Crispy Pan-Fried Chicken Cutlets

    For breaded chicken cutlets that are not only perfectly cooked but also easier to make, ditch the classic breading technique and think about crumb size.

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    Beef Short Rib Ragu

    A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.

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    Grilled Lamb-Stuffed Pitas with Yogurt Sauce

    With a deeply flavorful filling in a supercrisp pita, this adaptation of Middle Eastern street food is a terrific alternative to a plain grilled burger.

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    Grilled Cauliflower

    Char, caramelization, and smoke bring new dimension to this versatile vegetable.

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    Pan-Seared Salmon Steaks

    Giving salmon steaks the brush-off was the key to success.

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    Sichuan Braised Tofu with Beef (Mapo Tofu)

    Think tofu is bland and boring? This braise of custardy curds cloaked in a garlicky, spicy meat sauce—the signature dish of the Sichuan province—will change your mind.

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    Caramelized Onions

    The key to quicker caramelized onions is the ingredient we least expected: water.

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    Best Baked Sweet Potatoes

    The goal—creamy flesh with deeply complex flavor—is entirely different from what you want in a baked russet. And, as we discovered, so is the cooking method.

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    Cider-Glazed Apple Bundt Cake

    The unique properties of a Bundt pan can help produce an apple cake that’s wonderfully moist and not soggy. Ensuring lots of true apple flavor is another story.

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    Really Good Garlic Bread

    How do you make the best version of this Italian-American classic? It’s a pressing issue.

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    Large Saucepans

    Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

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2017

September/October

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