March/April 2009

March / April

2009
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French Mashed Potatoes with Cheese and Garlic (Aligot)
French Mashed Potatoes with Cheese and Garlic (Aligot)
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
Published: March 2009
The Best Easy Chocolate Cake
The Best Easy Chocolate Cake
This easy wartime cake made with mayonnaise had a lot of good things going for i…
Published: March 2009
Garlic and Thyme Pan Sauce
Garlic and Thyme Pan Sauce
Published: March 2009
Baked Ziti
Baked Ziti
Transforming this tired Italian-American classic into a dish worth making took m…
Published: March 2009
Cilantro and Coconut Pan Sauce
Published: March 2009
Shallot and Parsley Butter
Shallot and Parsley Butter
Published: March 2009
Ciabatta
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the…
Published: March 2009
Blue Cheese and Chive Butter
We developed a rich, creamy butter to give our beef tenderloin a flavor boost.
Published: March 2009
Brown Rice with Andouille, Corn, and Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Cod Baked in Foil with Zucchini and Tomatoes
Cod Baked in Foil with Zucchini and Tomatoes
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Brown Rice with Peas, Feta, and Mint
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Cod Baked in Foil with Leeks and Carrots
Cod Baked in Foil with Leeks and Carrots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Brown Rice with Black Beans and Cilantro
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Brown Rice with Onions and Roasted Red Peppers
Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Published: March 2009
Cod Baked in Foil with Fennel and Shallots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Pan-Seared Thick-Cut Pork Chops
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Published: March 2009
Glazed Roast Chicken
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Published: March 2009
Sautéed Chicken Cutlets with Porcini Sauce
Sautéed Chicken Cutlets with Porcini Sauce
These chicken cutlets take on the flavors of an hours-long braise in far less ti…
Published: March 2009
Classic Roast Beef Tenderloin
Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. …
Published: March 2009

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