March / April
2020
March/April 2020 Letter from the Editor: Going Green
Dan reflects on the development of the perfect spring dish.
Published: February 2020
Understanding Dry-Aged Steak
How long should steak be aged to make it worth the price? We’ll tell you when dr…
Published: February 2020
A Fresh Look at Crepes
Brittany, France, is famous for buckwheat crepes filled with savory ingredients.…
Published: February 2020
Celebrate Spring with Pea Salad
A trio of sweet peas, each treated differently, turns this salad into a showpiec…
Published: February 2020
The Easiest, Cleanest Way to Sear Steak
How do you pan-sear strip or rib eye without making a grease-splattered mess and…
Published: February 2020
Homemade Mayo That Keeps
Have you been shortchanging your sandwich game because homemade mayo often fails…
Published: February 2020
How to Make Financiers
These buttery, nutty, two-bite treats with chewy centers and crisp shells
are a…
Published: February 2020
How to Make Crumpets
Holey and spongy, crispy and chewy, crumpets can be hard to find in the United S…
Published: February 2020
Silky, Savory Chinese Rice Porridge
Soothing, simple to make, and endlessly versatile, congee should be part of your…
Published: February 2020
The Most Elegant Breaded Chicken Cutlet
Austrian schnitzel elevates the humble breaded chicken cutlet
to a svelte, deli…
Published: February 2020
Why You Should Butter-Baste Fish
We break down this pro technique to produce flawless, flavorful fillets.
Published: February 2020
No-Fear Artichokes
Don’t let yourself be intimidated by a vegetable. Whole artichokes
are easy to …
Published: February 2020
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