January/February 2009

January / February

2009
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Pecan Rum French Toast
Published: January 2009
Pecan Rum French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Published: January 2009
Online Extra
Raita
The raita is best made with whole-milk yogurt, although low-fat can be used. Do …
Published: January 2009
Braised Winter Greens with Chorizo
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Braised Winter Greens with Coconut and Curry
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Published: January 2009
Braised Winter Greens with Bacon and Onion
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Braised Winter Greens
Published: January 2009
Braised Winter Greens
We wanted a one-pot approach to turning meaty winter greens like kale and collar…
Pasta with Butternut Squash and Sage
Published: January 2009
Pasta with Butternut Squash and Sage
The blandness of butternut squash usually gets camouflaged inside ravioli. Our g…
Quick and Hearty Chicken Noodle Soup
Published: January 2009
Quick and Hearty Chicken Noodle Soup
Why should any modern cook spend all day eking out flavorful stock from mere scr…
Almond-Crusted French Toast
Published: January 2009
Almond-Crusted French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Extra-Crisp French Toast
Published: January 2009
Extra-Crisp French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
French Toast
Published: January 2009
French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, y…
Chewy Chocolate Cookies
Published: January 2009
Chewy Chocolate Cookies
"Death-by-chocolate" cookies usually claim texture as their first victim—but not…
Published: January 2009
Swedish Pickled Cucumbers
Kirby cucumbers are also called pickling cucumbers. If these small cucumbers are…
Swedish Meatballs
Published: January 2009
Swedish Meatballs
Meatballs have to be Sweden’s national dish for a reason. What’s the secret to m…
Perfect French Omelets
Published: January 2009
Perfect French Omelets
Could we defy 100 years of French culinary tradition and create an omelet you co…
Breaded Pork Cutlets (Pork Schnitzel)
Published: January 2009
Breaded Pork Cutlets (Pork Schnitzel)
The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why…
Published: January 2009
Braised Beef Short Ribs with Guinness and Prunes
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Braised Beef Short Ribs
Published: January 2009
Braised Beef Short Ribs
Rich, fork-tender short ribs usually need an overnight rest to get rid of the gr…
Tandoori Chicken
Published: January 2009
Tandoori Chicken
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep…

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