September/October 2020

September / October

2020
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Why—and How—to Make Dan Dan Mian
Why—and How—to Make Dan Dan Mian
Awash in palate-jolting chili sauce and heaped with crispy bits of pork, these n…
Published: August 2020
My Best Lahmajun
My Best Lahmajun
Long before pizza came along, Armenians were baking crisp, savory meat‑and‑veget…
Published: August 2020
Next-Level Yellow Sheet Cake
Next-Level Yellow Sheet Cake
We make everyone’s favorite cake even better by combining a fine, plush texture …
Published: August 2020
Real Greek Salad
Real Greek Salad
Imagine all your favorite bites of Greek salad—sweet tomatoes; briny olives; cru…
Published: August 2020
A Case for Grilled Short Ribs
A Case for Grilled Short Ribs
With their rich marbling, intense beefiness, and satisfying chew, boneless beef …
Published: August 2020
Farro and Broccoli Rabe Gratin
Farro and Broccoli Rabe Gratin
This meatless main gets its savory backbone from an everyday Japanese ingredient…
Published: August 2020
Poulet au Vinaigre
Poulet au Vinaigre
This French chicken dish makes its own sauce—and vinegar is the light that helps…
Published: August 2020
Coconut Rice Two Ways
Coconut Rice Two Ways
Every region that grows coconuts and rice marries them to make the grains rich a…
Published: August 2020
How to Make Chana Masala
How to Make Chana Masala
The wildly popular North Indian dish of chickpeas simmered until tender in a tan…
Published: August 2020
Sourdough Starter Master Plan
Sourdough Starter Master Plan
Making starter is simple, but nurturing the flour-water mixture into a mature cu…
Published: May 2020

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