May/June 2008

May / June

2008
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Doneness in Fish
Published: May 2008
Doneness in Fish
When cooking fish, there are two ways to check for doneness. For thick fillets, …
Pounding Chicken Breasts
Published: May 2008
Pounding Chicken Breasts
The best method for pounding butterflied chicken breasts requires gentle pressur…
Oatmeal Cake with Broiled Icing
Published: May 2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on an old-fashioned oatmeal ca…
Published: May 2008
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and five minutes to make, but that…
Washing and Storing Fresh Berries
Published: May 2008
Washing and Storing Fresh Berries
It's important to wash berries before using them. But it's tricky to dry them wi…
Whipping Cream
Published: May 2008
Whipping Cream
What is the best way to whip cream? Use cold heavy cream instead of whipping cre…
Berry Fool
Published: May 2008
Berry Fool
Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool t…
Spring Vegetable Risotto
Published: May 2008
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Making Pasta
Published: May 2008
Making Pasta
There are a few tips to ensure your pasta comes out perfectly cooked every time.…
Pasta with Creamy Tomato Sauce
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
One-Minute Salsa
Published: May 2008
One-Minute Salsa
Making a quick salsa turned out to be surprisingly easy. Our recipe uses a small…
Mexican Pulled Pork (Carnitas)
Published: May 2008
Mexican Pulled Pork (Carnitas)
Like the best barbecue, Mexico's version of pulled pork offers fall-apart hunks …
Removing Pinbones From Fish
Published: May 2008
Removing Pinbones From Fish
A fewtricks make it easy to remove pinbones from fish. The key is to first find …
How to Remove Skin from Poached Salmon
Published: May 2008
How to Remove Skin from Poached Salmon
Removing the skin from poached salmon after cooking is a simple task. By using a…
Poached Salmon with Herb and Caper Vinaigrette
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Stuffed Chicken Breasts
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat filling to transform pedestrian chicken breasts int…
Porterhouse vs. T-Bone Steaks
Published: May 2008
Porterhouse vs. T-Bone Steaks
Porterhouse and T-bone steaks are both two steaks in one package. So what's the …
Grilled Porterhouse or T-Bone Steaks
Published: May 2008
Grilled Porterhouse or T-Bone Steaks
At $25 per steak, charring a rich T-bone is unacceptable. To avoid this common o…

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