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Issue 92

Fava Bean Purée

This purée is terrific on crostini, but you can also use it as a dip for vegetables, pita chips, or bread. Like other starchy purées, this will stiffen a bit…

  • Flourless Chocolate-Almond Cake with Almond-Cherry-Caramel Glaze

    This chocolate cake concludes the Passover meal on a rich note (just as a holiday dessert should). Dried cherries and toasted almonds are folded into a caramel topping and then…

  • Garlic-Rosemary Butter

    Chartreuse is a French herbal liqueur produced by monks. It’s optional in this recipe, but it adds a lovely floral note to the rich, garlicky butter.

  • Garlicky Shrimp with Basil

    This recipe gets a double punch of garlic from infused garlic oil and gently cooked garlic slices, but it seems to be the perfect amount once you taste it. Make…

  • Mellow Roasted Garlic

    Slow-roasting whole heads of garlic with a drizzle of oil concentrates the flavors and adds a caramelized note that enhances garlic’s natural sweetness.

  • No-Cook Pizza Sauce

    Use this sauce for on pizza, in calzones, or as a dipping sauce for stromboli. If using for stromboli, make at least 1 day ahead so that the flavors can meld, but don’t…

  • Rack of Lamb with Fresh Mint, Golden Raisin & Pine Nut Relish

    A bright topping, sort of a cross between a gremolata and a sauce, dresses up the otherwise straightforward roast lamb. If you want deeper flavor in the relish, add a…

  • Quick-Braised Peas, Lettuce & Scallions

    Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with…

  • Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

    This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy…

  • Saffron Tomato Sauce with Capers

    Toss this saffron-scented sauce with pasta, stir it into steamed mussels or clams, or spoon it over sautéed or roasted fish, chicken, lamb, fennel, or cauliflower.

  • Stromboli

    Putting tomato sauce inside a stromboli tends to keep the inner dough from cooking, so I serve it on the side for dipping instead. This recipe only uses a half-batch…

  • Sesame Noodles with Chicken

    This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

  • Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette

    Elevate your chicken sautée tonight with a recipe that embraces spring (hello, fresh, tender herbs!) and incorporates a simple, tangy vinaigrette. For the vinaigrette, use a pure or light variety of…

  • Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds

    Ever wonder what to do with those thin chicken cutlets you see at the store? They’re great in savory sautés. The pan sauce here makes an excellent flavor booster and…

  • White Pizza (Pizza Bianca)

     

  • Vietnamese-Style Caramel-Braised Chicken

    Use a heavy-duty pan with a light-color surface, which will make it easy to monitor the color of the caramel as it darkens. Nonstick or other pans with dark finishes…

  • Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette

    “Village-style” salads, called horiatiki in Greece, usually omit the lettuce and leave the other ingredients in rough chunks.

  • Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

    This chunky Mediterranean-inspired salad of spring vegetables is a perfect pairing with roast lamb or chicken.

  • Creamy Garlic Mashed Potatoes

    It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right…

  • Chocolate-Cherry Stromboli

    Stromboli for dessert is a bit unexpected, but this pairing of sweet chocolate with tart cherries makes for a playful finish to a pizza party.  Since the savory stromboli uses only a…

  • Classic Margherita Pizza

    The key to this pizza  is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make…

  • Calzones

    Nearly any topping that works for a pizza makes a great calzone filling, with a few adjustments: Since soft melting cheeses shrink dramatically inside the calzone and give off moisture, I always include…

  • Chicken Fajitas with Red Pepper, Onion & Lime

    While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken…

  • Crisp & Spicy Chicken Tenders with Blue Cheese Dipping Sauce

     

  • Asparagus Soup with Saffron Croutons

    I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

  • Angel Food Cake with Strawberries & Whipped Cream

    As an alternative to separating eggs for this cake, you can purchase liquid egg whites at Eggology.com.

  • Apple & Almond Haroset

    One of the six elements on the Passover seder plate, this spiced chunky spread symbolizes the mortar that the Jewish slaves used for constructing buildings in ancient Egypt. You can…

  • Pea, Butter Lettuce & Herb Salad

    This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.

  • Pea & Mint Soup with Lemon Cream

    You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea…

  • Pea & Shrimp Penne with Basil

    Not only do peas announce the arrival of spring, but they're also sweet, tender, and take only a few minutes to cook, particularly when they're very fresh and young, which…

  • Pizza Dough

    This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.

  • A Cure for Spring Fever

    A cool soup, a refreshing salad, and a mint relish lighten up a menu starring lamb

  • Ask the Expert: Cooking with Convection

    Faster and more efficient, convection ovens deliver impressive results—once you make a few adjustments

  • Ramekins: Mini dishes, many talents

    Available in a range of styles, shapes, and sizes, ramekins have lots of practical uses. Try them for baking and presenting individual pastas, molten cakes, or soufflés, or put them…

  • Fresh Favas

    Though they are a bit of work to prepare, fresh favas are a fleeting spring treat worth seeking out.

  • Everything You Need to Know About Decanting

    Learn why, when, and how to decant wine properly

  • Help for Frittata Flipping

    Let’s start by saying that you don’t absolutely need to flip a frittata—it’s fine to just finish it in the oven. But a flipped frittata gets nicely browned on both…

  • New Retro-Look Kitchen Tools

    While gadgets tend to be trendy, true kitchen tools never go out of style. That’s the thinking behind this new line from Sur La Table called Things Cooks Love. It includes dozens…

  • Raclette Party Grill

    Want to be retro and cutting edge at the same time? Throw a raclette party. Like fondue, raclette is an age-old Swiss tradition involving melted cheese. Fondue enjoyed an American…

  • Hand-held vacuum sealers

    A new generation of vacuum sealers has arrived. Inexpensive and easy-to-use, they're handy for sealing small bags of food quickly and efficiently.

  • Espresso Minus the Mess

    Espresso pods & capsules—and the machines that use them—make it easy to serve perfect espresso at home

  • Buying a Rack of Lamb

    Though a rack of lamb looks best frenched—meaning it’s been trimmed, with much of the meat and fat between the ribs removed—some butchers get a little over-zealous, leaving just the…

  • How to Cook a Perfect Fish Fillet

    Sear first and then finish in the oven for a crisp crust and even doneness

  • Peas from the Pod

    Sweet and tender, quick to cook, and incredibly versatile, fresh peas are the ultimate springtime treat

  • Spaghetti alla Carbonara

    To make this rich, creamy pasta all you need is cured pork, cheese, and eggs

  • Sweet, Crisp Baklava Is an Impressive One-Pan Dessert

    Made with phyllo dough, nuts, and a simple syrup, this make-ahead dessert is great for entertaining

  • Make the Most of Garlic’s Two Personalities

    Depending on how you cook it, garlic can be mellow and delicate or punchy and assertive

  • Asparagus: Is thin still in?

    Like models on the runway, it seems that asparagus get thinner and thinner with each spring season. A lamentable trend, really. Surprised? Consider this: While wispy, pencil-thin asparagus might look…

  • The Dried Apricot Battle

    We’ve never had such a controversial ingredient in the test kitchen as the humble dried apricot. When we tested the Apricot & Pistachio Baklava with Orange-Cardamom Syrup, we made a…

  • Orange flower water is perfume for food

    If you were to taste our Classic Baklava blindfolded, you’d probably detect a flavor that you couldn’t quite put your finger on. That would be the optional orange flower water. Rather than adding…

  • The fish spatula: Not just for fish

    Out of our test kitchen’s huge array of equipment, there’s one tool we end up reaching for every day: the fish spatula. Compared with a regular slotted spatula, a fish…

  • Easy ways to peel garlic

    If you’re thinking about making one of the recipes from our garlic story, don’t be put off by the prospect of peeling all that garlic—there are several ways to get…

  • Fennel pollen: A heavenly spice

    If you’ve never heard of fennel pollen, you’re probably not alone, unless you live in Tuscany. It’s used frequently there but is fairly obscure everywhere else. Those who do know…

  • Tart, lemony sumac

    When we tested the Spice-Rubbed & Sear-Roasted Salmon with Honey-Glazed Fennel, a chorus of surprise echoed throughout the kitchen when we revealed one of the ingredients. “Sumac! Isn’t that poisonous?”…

  • Trick of the trade: Sear meat's best side first

    Whenever you sear meat or fish, always begin with the “presentation side,” the side that will face up when plated. Although it doesn’t make a huge flavor difference, the side…

  • How to French a Rack of Lamb

    Frenching" the rack of lamb—exposing the ribs and trimming away all the meat, fat and sinew between the bones—gives it a neater look.

  • Ingredient Profile: Saffron

    Saffron has the reputation of being the most expensive spice by weight in the world. Why? Because saffron, which is the stigma (the pollen-receiving part) of a little purple perennial…

  • One Great Pizza Dough That Makes Calzones & Stromboli, Too

    A great pizza requires a great crust, and bread expert Peter Reinhart shares his fabulous, nearly foolproof dough recipe that can also be used to make calzones and stromboli. With…

  • Tasting Panel: Shopping for Mozzarella

    Without question, the ideal melting cheese for pizzas, stromboli, and calzones is low-moisture mozzarella. Also known as block or “pizza” cheese, low-moisture mozzarella is what you find at your local supermarket…

  • Not your ordinary chicken dinner

    When it comes to a quick, flavorful dinner, I’m a fan of boneless, skinless chicken cuts, which are not only speedier to cook than their bone-in counterparts but also well…

  • For the love of garlic

    I love garlic. It's gotten to the point where I put it into just about everything that I cook. To save time peeling it, I use the flat side of…

  • Grate frozen bread for breadcrumbs

    Whenever I have leftover bread-end pieces, sliced bread, or rolls not eaten at dinner parties-I throw them into a zip-top bag in my freezer. Then when I need breadcrumbs, I…

  • A watched pot never boils over

    It happens to me all the time. I put on milk to boil, turn around, and it boils over. So now I use my digital thermometer with the alarm function…

  • Keeping your blender clean

    Hand-washing a blender can be tricky business, and I hate sticking my sponge-and my fingers-near the sharp blades. Instead, I put a few drops of dishwashing soap into the blender…

  • Make-ahead salad for quick weeknight dinners

    My boyfriend and I love having salad with our dinner, but it's hard to find time in our hectic schedules to make a fresh salad every night. To remedy the…

  • Broiling made easy

    I always forget to move my oven racks before the oven has heated, making the job more difficult and dangerous. When this happens, I invert my large cast-iron skillet onto…

  • Alternative uses for muffin pans

    Silicone muffins pans are a fantastic tool for freezing small amounts of sauce, stock, or pesto for cooking. Popping the frozen puck out of the flexible pan is a breeze…

  • A new use for old spice jars

    I never throw away old spice jars anymore. I instead, after washing and drying them thoroughly, I fill them with assorted dried ingredients for sprinkling. I have one with flour…

  • Recycled fruit bowls

    Halved and hollowed-out citrus fruit-like lemons, oranges, and grapefruits-make unusual and colorful individual bowls for serving ice cream, fruit salad, or even a gelatin dessert. To keep the bowls from…

  • Pancakes, anytime

    One of my favorite things to do on a weekend morning is to whip up a double, or even triple, batch of my father’s famous buttermilk pancakes. We don’t eat…

  • Desserts from a Pressure Cooker

    When I announced to my dinner guests the other night that the cheesecake I was serving came out of a pressure cooker, I got a few raised eyebrows. But one…

  • Spaghetti with Garlic & Spinach

    This easy, five-ingredient dinner is one of those gems to keep handy for weeknights when you have no idea what to make. Quickly cooking the garlic over low heat draws…

  • Spaghetti alla Carbonara

    If you’d like to make this pasta for four people, double the recipe, but transfer the pasta back into the pot used for cooking it and then toss it with…

  • Classic Baklava

     

  • Apricot & Pistachio Baklava with Orange-Cardamom Syrup

    This variation of the classic baklava injects a tart, citrusy note into the sweet, flaky layers.

  • Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup

     

  • Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Braised Chicken with 40 Cloves of Garlic

    Don’t let all the garlic in this recipe scare you. Braising the chicken and garlic together yields tender, juicy chicken and mellow, soft garlic cloves. Spreadable and quite sweet, the…

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