November/December 2008

November / December

2008
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Cutting Stew Meat
Cutting Stew Meat
Instead of using prepackaged stew meat, we prefer to purchase a whole cut of mea…
Published: November 2008
Blind Baking a Pie Shell
Blind Baking a Pie Shell
We develop a method for blind baking (prebaking) a pie shell when specific instr…
Published: November 2008
Hungarian Beef Stew
Hungarian Beef Stew
American versions of Hungarian goulash are often overloaded with vegetables and …
Published: November 2008
Rustic Dinner Rolls
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Roasted Sweet Potatoes
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Sauteed Green Beans with Garlic and Herbs
Sauteed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sauteing - do you really need a four-step process …
Published: November 2008
Slow-Roasted Turkey
Slow-Roasted Turkey
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Published: November 2008
Pumpkin Pie
Pumpkin Pie
If any Thanksgiving tradition deserves a fresh approach, it’s this one.
Published: November 2008
Stovetop Roast Chicken
Stovetop Roast Chicken
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
French Butter Cookies (Sables)
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Free-Form Rustic Dinner Rolls
Free-Form Rustic Dinner Rolls
Less handling is the key to an airy, chewy texture.
Published: November 2008
Properly Proofed Dough
Properly Proofed Dough
A reliable way of telling if your dough is ready for the oven.
Published: November 2008
Portobello Mushrooms
Portobello Mushrooms
Here’s how to buy, store, and clean this giant of the mushroom family.
Published: November 2008
Turbinado and Demerara Sugar
Turbinado and Demerara Sugar
We use these coarse-textured, "raw" sugars in our recipes from time to time, but…
Published: November 2008
Adding a Decorative Edge to a Pie Shell
Here are a few different ways to add a decorative edge to your pie crust.
Published: November 2008
Testing Slicing Knives
Testing Slicing Knives
Producing thin, even slices of meat can be next to impossible if you don’t have …
Published: November 2008
Dicing Potatoes
Dicing Potatoes
Cutting potatoes into the perfect dice for purposes of aesthetics and even cooki…
Published: November 2008
Dicing Onions
Dicing Onions
The best method for dicing onions provides enough knife control and eliminates t…
Published: November 2008
Mincing Carrots
Mincing Carrots
Here’s how we turn the odd shape of a carrot into evenly minced pieces.
Published: November 2008
Turkey Safety
Turkey Safety
There are a few things to know about safety when getting your holiday bird to th…
Published: November 2008
Checkerboard Cookies
Checkerboard Cookies
Here are the foolproof steps to create this simple but striking cookie.
Published: November 2008

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