March/April 2019

March / April

2019
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12-Inch Stainless Steel Skillets
12-Inch Stainless Steel Skillets
Our longtime favorite pan by All-Clad faces new competition. Is it still the bes…
Published: January 2019
Lemon–Olive Oil Tart
Lemon–Olive Oil Tart
Butter isn't always better. An unorthodox ingredient is the key to this simple, …
Published: January 2019
Shrimp Risotto
Shrimp Risotto
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Published: January 2019
Whipped Feta Dip
Whipped Feta Dip
Have 15 minutes? This tangy meze comes together with the push of a button.
Published: January 2019
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka)
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny …
Published: January 2019
Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
This version of tom yum soup features hot, sour, salty, and sweet flavors, with …
Published: January 2019
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
Spanish-Style Meatballs in Almond Sauce (Albóndigas)
For a new take on meatballs and sauce, try albóndigas en salsa de almendras, a t…
Published: January 2019
Pan-Steamed Asparagus with Garlic
Pan-Steamed Asparagus with Garlic
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Published: January 2019
Pizza al Taglio with Arugula and Fresh Mozzarella
Pizza al Taglio with Arugula and Fresh Mozzarella
Tender and airy yet substantial, this Roman pie is often topped like an open-fac…
Published: January 2019
Braised Chicken with Mustard and Herbs
Braised Chicken with Mustard and Herbs
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: January 2019

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