March/April 2009

March / April

2009
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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
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 Peas, Feta, and Mint
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
The Best Easy Chocolate Cake
Published: March 2009
The Best Easy Chocolate Cake
This easy wartime cake made with mayonnaise had a lot of good things going for i…
Ciabatta
Published: March 2009
Ciabatta
This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the…
Brown Rice with Onions and Roasted Red Peppers
Published: March 2009
Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to d…
Sauteed Chicken Cutlets with Porcini Sauce
Published: March 2009
Sauteed Chicken Cutlets with Porcini Sauce
Italians braise chicken for hours in a rich wine and mushroom sauce. We wanted t…
French Mashed Potatoes with Cheese and Garlic (Aligot)
Published: March 2009
French Mashed Potatoes with Cheese and Garlic (Aligot)
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules…
Baked Ziti
Published: March 2009
Baked Ziti
Transforming this tired Italian-American classic into a dish worth making took m…
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
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…
Cod Baked in Foil with Leeks and Carrots
Published: March 2009
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
Cilantro and Coconut Pan Sauce
Garlic and Thyme Pan Sauce
Published: March 2009
Garlic and Thyme Pan Sauce
Pan-Seared Thick-Cut Pork Chops
Published: March 2009
Pan-Seared Thick-Cut Pork Chops
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Glazed Roast Chicken
Published: March 2009
Glazed Roast Chicken
Applying a glaze to a whole chicken can land you in a sweet mess. To resolve thi…
Shallot and Parsley Butter
Published: March 2009
Shallot and Parsley Butter
Classic Roast Beef Tenderloin
Published: March 2009
Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. …

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