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August 2003 - Page 2 of 8

  • How-To

    Add a Splash of Flavor with a Vinaigrette

    Combine a few ingredients from the pantry and three minutes of work to get a vibrant sauce that’s good on just about anything

  • Article

    For the freshest tasting shrimp, buy it quick-frozen

    Because there’s a lot of variation in quality, it helps to know what to look for when shopping for shrimp.

  • How-To

    Cooking Eggs to Tender Perfection

    Learn how and why eggs overcook and how to get the best results when boiling, poaching and scrambling eggs.

  • Article

    Preserving Heirloom Tomato Varieties

    Amy Albert visits the Eastern Native Seed Conservancy in Great Barrington, Massachusetts, and reports on the group's efforts to make sure that regional vegetable varieties endure.

  • Article

    Hand-Picked Mushrooms

    Amy Albert visists Oregon forager Lars Per Norgren, who provides wild mushrooms to chefs.

  • Article

    Grill Pans

    Choose a pan that makes your food not only look grilled but taste grilled, too

  • How-To

    A neat approach to roasted garlic

    There’s more than one way to roast garlic. For a long time, I roasted whole heads of garlic with their tops cut off so I could just squeeze the cloves…

  • How-To

    Refreshing Granitas

    No special equipment needed—just stir and scrape to make these easy, icy fruit desserts

  • How-To

    Mashing Garlic to a Paste

    Mashing garlic is easy with a mortar and pestle, but if you don’t have one (or don’t want to dirty one), just use your chef’s knife. Here’s how: Trim off…

  • Article

    Gear Up for Grilling

    Breaking out the grill? Check out some handy items that will enhance the experience.