Thick-Cut Sweet Potato Fries

Published March 1, 2014.

Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.

Roasted Butternut Squash with Browned Butter and Hazelnuts

Published January 1, 2014.

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Twice-Baked Sweet Potatoes with Shallot and Parmesan Topping

Published November 1, 2013.

Could a casserole trick turn watery sweet potatoes into a fluffy filling?

Fresh Peach Pie

Published September 1, 2013.

The juiciness of a perfect peach is sublime—except when you want to bake it into a pie.

Summer Pasta Puttanesca

Published September 1, 2013.

A bumper crop of sweet, ripe tomatoes can brighten the pungent flavors of this Italian classic—or leave the noodles drowning in a waterlogged sauce.

Pasta with Pesto, Potatoes, and Green Beans

Published July 1, 2013.

This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.

Fresh Corn Cornbread

Published July 1, 2013.

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

Tunisian-Style Grilled Vegetables

Published July 1, 2013.

The North African flavors lured us in; we just had to perfect the grilling method.

Summer Berry Trifle

Published July 1, 2013.

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Published May 1, 2013.

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

Marbled Blueberry Bundt Cake

Published May 1, 2013.

Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

Braised Red Potatoes with Lemon and Chives

Published May 1, 2013.

What if you could get the creamy interiors produced by boiling red potatoes and the browned exteriors produced by roasting—without doing either of those things?

Stir-Fried Asparagus with Shiitake Mushrooms

Published May 1, 2013.

The key to perfectly cooked, deeply flavorful spears? Steam power.

Beets with Lemon and Almonds

Published March 1, 2013.

Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.

Wild Rice and Mushroom Soup

Published January 1, 2013.

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

Perfect Roasted Root Vegetables

Published November 1, 2012.

How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

Chilled Fresh Tomato Soup

Published July 1, 2012.

Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.

Fresh Corn Salsa with Tomato

Published July 1, 2012.

In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.


Published July 1, 2012.

To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.

Potato Casserole with Bacon and Caramelized Onion

Published March 1, 2012.

In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?

Home Fries

Published January 1, 2012.

Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?

Roasted Brussels Sprouts

Published November 1, 2011.

What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?

Salt-Baked Potatoes

Published September 1, 2011.

What can 2 pounds of salt do to a potato that an oven can’t?

Potato Galette

Published March 1, 2011.

This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?

Sautéed Snow Peas with Lemon and Parsley

Published March 1, 2011.

Typically used as filler in stir-fries, snow peas can stand on their own—as long as they don’t wither away in the heat.

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