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April 2001

  • Recipe

    Classic Rice Pudding

    When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily…

  • Recipe

    Lemon Buttermilk Pound Cake

     

  • Recipe

    Matzo Ball Soup

      The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas,…

  • Recipe

    Seared Scallop Salad

    In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside remains juicy. For best results, look for "dry" scallops, not…

  • How-To

    Fabulous French Fries at Home

    For crisp-on-the-outside, creamy-on-the-inside fries, soak the potatoes overnight and fry them twice

  • How-To

    Getting Fried Potatoes To Be Crisp and Light

    There’s a lot of unseen action driving this seemingly straightforward process of making good fries, and knowing what’s happening can help you get potatoes that are crisp and light, not…

  • Article

    Cook Leeks Thoroughly

    If you don't cook leeks thoroughly, you'll have a tough, stringy result. Amy Albert explains how to wash, cook, and serve this tasty onion relative.

  • Article

    Delicate, Mild White Asparagus

    In this short article, Amy Albert explains how to select, prep, and serve this mild-flavored vegetable.

  • How-To

    Cooking Fish à la Meunière

    There’s a good reason this method is a classic: it’s quick, easy, and perfectly suited to the mild flavor of sole or halibut

  • How-To

    One Golden Broth, Three Chicken Soups

    Get the deep flavor you want by reducing the broth and then add noodles, rice, or matzo balls for comfort and nourishment