May/June 2022

May / June

2022
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How to Make a Stunning Crudités Platter
How to Make a Stunning Crudités Platter
Best-in-show produce and vibrant dips refresh this retro spread.
Published: March 2022
The World's Best Artichoke Is Crunchy, Crispy, and Creamy
The World's Best Artichoke Is Crunchy, Crispy, and Creamy
Carciofi alla giudia is crunchy, crispy, creamy, and visually striking. It’s als…
Published: March 2022
The White Bread That Converted a Diehard Sourdough Baker
The White Bread That Converted a Diehard Sourdough Baker
The thin crust, cloudlike crumb, and enduring freshness of Japan’s shokupan chan…
Published: March 2022
Portugal's Algarve Region, All in One Bowl
Portugal's Algarve Region, All in One Bowl
My cataplana captures abundant fresh seafood, smoky cured meat, and vibrant papr…
Published: March 2022
Chasing Beef and Broccoli
Chasing Beef and Broccoli
My take on this ever-evolving Chinese American staple features a 2:1 ratio of le…
Published: March 2022
Tender, Buttery, Flaky Fruit Pie—But Make It Portable
Tender, Buttery, Flaky Fruit Pie—But Make It Portable
Turning pie into a handheld package puts all the best qualities of fruit-filled …
Published: March 2022
This Dish Changed the Way I Eat Poached Eggs
This Dish Changed the Way I Eat Poached Eggs
Garlicky yogurt crowned with a just-set egg and gilded with spiced butter, çılbı…
Published: March 2022
Is Boxty the Ultimate Potato Pancake?
Is Boxty the Ultimate Potato Pancake?
Pan boxty, from the country’s Northwest, is a buttery, griddled mash-up of mashe…
Published: March 2022
Please Overcook Your Asparagus
Please Overcook Your Asparagus
The best asparagus aren’t crisp, browned, or even very green.
Published: March 2022

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