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    Grilled Mojo-Marinated Skirt Steak

    If you’re not grilling skirt steak, you should be: It’s a great cut for marinating, it cooks in minutes, and it’s especially beefy, tender, and juicy—as long as you buy the right kind.

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    Roasted Whole Side of Salmon

    When it comes to serving a crowd, most cooks turn to a large roast or bird. But wouldn’t it be nice to serve fish?

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    Roast Chicken with Warm Bread Salad

    San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. We pay homage to the dish with a streamlined take.

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    Deviled Pork Chops

    A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.

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    Easy Pancakes

    Put down the box mix. You've got everything you need to make tall, fluffy pancakes in minutes.

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    Sichuan-Style Chicken Salad (Bang Bang Ji Si)

    Throwing together leftover cooked chicken, dressing, and greens is a way to put dinner on the table without much thought. Maybe that's exactly the problem.

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    Barley with Lemon and Herbs

    Producing distinct, perfectly textured grains is as easy as boiling water.

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    Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian)

    Meet zha jiang mian, the most popular Chinese dish you've never heard of.

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    Chocolate Semifreddo

    Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.

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    Buttery Spring Vegetables

    No disrespect to dessert, but perfectly cooked vegetables can dazzle, too.

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    Plastic and Glass Food Storage Containers

    Could we find a well-made, easy-to-use container that wouldn't warp, stain, leak, or wear out too soon?

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2018

May/June

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