September/October 2022

September / October

2022
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Zha Paigu (Taiwanese Fried Pork Chops)
Zha Paigu (Taiwanese Fried Pork Chops)
Taiwan’s zha paigu are meaty, juicy, fragrant with heady five-spice powder—and u…
Published: August 2022
Spaghetti All'Assassina
Spaghetti All'Assassina
Making spaghetti all’assassina requires patience and bravery—and a blatant disre…
Published: August 2022
Double-Glazed Salmon with Maple and Liquid Smoke
Double-Glazed Salmon with Maple and Liquid Smoke
It’s crystal clear: Thoughtfully calibrated glazes bring sparkle—and tangy, savo…
Published: August 2022
Moussaka
Moussaka
With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, thi…
Published: August 2022
Skillet-Steamed Haricots Verts
Skillet-Steamed Haricots Verts
The conventional jade type is just the beginning: The green bean family is richl…
Published: August 2022
Pan-Fried Halloumi with Cherry Pepper Glaze
Pan-Fried Halloumi with Cherry Pepper Glaze
Thanks to its unique molecular structure, squeaky, briny halloumi stays firm ove…
Published: August 2022
Butter-Basted Grilled Mushrooms
Butter-Basted Grilled Mushrooms
Uniquely resilient and a mate for anything, mushrooms can be flashed over a blaz…
Published: August 2022
Double-Apple Bread Pudding
Double-Apple Bread Pudding
Granny Smith apples bring tangy freshness to a bread pudding that’s rich with cr…
Published: August 2022
Laugenbrezeln (German Lye Pretzels)
Laugenbrezeln (German Lye Pretzels)
Making pretzels the way German bakers do combines science and arts and crafts wi…
Published: August 2022
Copper Skillets
Copper Skillets
These beautiful, heat-responsive, pricey pans have a long history in fine cookin…
Published: March 2022

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