January/February 2007

January / February

2007
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White Chicken Chili
White Chicken Chili
This Southwestern-style chili often cooks up bland and watery, with chewy bits o…
Published: January 2007
Part-Skim Ricotta Cheese
Part-Skim Ricotta Cheese
Reading the label carefully was the key to choosing the best ricotta.
Published: January 2007
Quick Shine—Aerosol Spray For Bread
This product supposedly helps seeds stick to dough. Is it worth buying?
Published: January 2007
Danish Icing
Danish Icing
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, to…
Published: January 2007
Danish Glaze
Danish Glaze
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, to…
Published: January 2007
Cream Cheese Filling
Cream Cheese Filling
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? This filli…
Published: January 2007
Apricot Filling
Apricot Filling
We adapted this filling especially for our Danish recipe.
Published: January 2007
Individual Danish
Individual Danish
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, to…
Published: January 2007
Danish Braid
Danish Braid
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, to…
Published: January 2007
Danish Dough
Danish Dough
Tired of the dull-tasting, sticky-sweet Danish you buy at the store? We were, to…
Published: January 2007
Jam Crostata
Jam Crostata
When it comes to simplicity, no one beats the Italians. A jam crostata looks ele…
Published: January 2007
Stir-Fried Sichuan Green Beans
Stir-Fried Sichuan Green Beans
This tangy, spicy dish is an easy, delicious way to enjoy green beans.
Published: January 2007
Roasted Cauliflower with Curry-Yogurt Sauce with Cilantro
High-heat roasting intensifies the flavor of this understated vegetable. We want…
Published: January 2007
Roasted Cauliflower with Soy-Ginger Sauce with Scallion
High-heat roasting intensifies the flavor of this understated vegetable. We want…
Published: January 2007
French Onion and Bacon Tart
French Onion and Bacon Tart
French Onion Tart is similar to quiche but delivers a more refined slice of pie,…
Published: January 2007
Thai Chicken Soup
Thai Chicken Soup
Traditional tom kha gai relies on ingredients such as galangal and makrut lime l…
Published: January 2007
Baked Manicotti with Sausage
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: January 2007
Baked Manicotti
Baked Manicotti
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: January 2007
Herb-Crusted Pork Roast with Mustard and Caraway
Herb-Crusted Pork Roast with Mustard and Caraway
A fresh herb crust seems like a good way to enliven a boneless pork roast—but no…
Published: January 2007
Herb-Crusted Pork Roast
Herb-Crusted Pork Roast
A fresh herb crust seems like a good way to enliven a boneless pork roast—but no…
Published: January 2007
Pound Cake with Orange Essence
Pound Cake with Orange Essence
Don't be fooled by its short ingredient list—pound cake is far from simple. More…
Published: January 2007
Almond Pound Cake
Almond Pound Cake
Don't be fooled by its short ingredient list—pound cake is far from simple. More…
Published: January 2007
Classic Pound Cake
Classic Pound Cake
Don't be fooled by its short ingredient list—pound cake is far from simple. More…
Published: January 2007
15-Minute Rocky Road Fudge
15-Minute Rocky Road Fudge
Classic fudge is frustrating and completely unpredictable. After months of tests…
Published: January 2007
15-Minute Peanut Butter Fudge
Classic fudge is frustrating and completely unpredictable. After months of tests…
Published: January 2007
Steak Frites
Steak Frites
A good rendition of this bistro standard is hard to find in American restaurants…
Published: January 2007
Latin-Style Chicken and Rice with Breast Meat
Latin-Style Chicken and Rice with Breast Meat
Quick versions of arroz con pollo usually sacrifice flavor for speed. Our versio…
Published: January 2007
Old-Fashioned Chocolate Fudge
Our test cook made 1,000 pounds of fudge during his four months of recipe testin…
Published: January 2007
Apple Crumble
Apple Crumble
Soggy topping and flavorless filling are the norm for this simple dessert. How …
Published: January 2007
Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds
High-heat roasting intensifies the flavor of this understated vegetable. We want…
Published: January 2007
Stovetop Well-Done Hamburgers
Stovetop Well-Done Hamburgers
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: January 2007
Baked Manicotti Puttanesca
Baked Manicotti Puttanesca
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: January 2007
Baked Manicotti with Prosciutto
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: January 2007
Roasted Cauliflower
Roasted Cauliflower
High-heat roasting intensifies the flavor of this understated vegetable. We want…
Published: January 2007
Turkey Breasts
What is the difference between regular and hotel-style turkey breasts? How do I …
Published: January 2007
Loaf Pans
Loaf Pans
Making bakery-quality sandwich breads and pound cakes at home isn't hard. You ju…
Published: December 2018
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Splatter Screens
Splatter Screens
Splatter screens promise to help contain grease during stovetop cooking. We put …
Published: August 2015
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Butter Measuring Knife
Butter Measuring Knife
If you've been annoyed by improperly wrapped sticks of butter—or unmarked blocks…
Published: January 2007
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