May / June
2019
May/June 2019 Letter From the Editor: Special Sauce
Dan reflects on his greatest takeaway from his brief tenure working the line at …
Published: April 2019
Easy Garnishes We Can’t Live Without
There’s no better way to fend off dinner doldrums than to keep a variety of ultr…
Published: April 2019
How to Cook with Zucchini Blossoms
Delicate, faintly sweet zucchini blossoms are now seasonally available in many f…
Published: April 2019
Learning How to Make Challah at Rosenfeld’s Bagels
Our morning at this beloved Newton, Massachusetts, bakery was filled with old co…
Published: April 2019
The Truth About Cooking with Convection
Many ovens these days offer convection capabilities, with manufacturers professi…
Published: April 2019
New England Cod and Potato Cakes
This seaside classic transforms two basic ingredients into a satisfying meal. Ou…
Published: April 2019
Murgh Makhani (Indian Butter Chicken)
Of course it should be rich and creamy. But for a version of this restaurant cla…
Published: April 2019
Our Favorite Challah
Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…
Published: April 2019
Hand-Rolled Ravioli
With our supermalleable dough, you don’t need a pasta machine—or the skills of a…
Published: April 2019
Overhauling Sloppy Joes
We examined every aspect of this family favorite to produce sandwiches with tend…
Published: April 2019
Modern, Hearty Scrambled Eggs
Ham and cheddar aren’t your only options. We’ve got plenty of new ideas for swit…
Published: April 2019
Chewy Peanut Butter Cookies
Commonplace ingredients and a quick mixing method make these cookies convenient;…
Published: April 2019
Tuscan Grilled Pork Ribs
With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of Americ…
Published: April 2019
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