August/September 2009

August / September

2009
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Bottled Iced Teas with Lemon
Published: August 2009
Bottled Iced Teas with Lemon
We were looking for iced teas that actually tasted like tea. Could any deliver?
Fruit Cocktail
Published: August 2009
Fruit Cocktail
Step away from the can, man.
Published: August 2009
Spicy Red Pepper Steak Sauce
The perfect homemade version of a must-have steak topping.
Published: August 2009
Garlic-Parsley Steak Sauce
The perfect homemade version of a must-have steak topping.
Peach Melba Ice Cream Cake
Published: August 2009
Peach Melba Ice Cream Cake
This cake is a frozen interpretation of the legendary French dessert Peach Melba…
Alfajores
Published: August 2009
Alfajores
Of Argentinian roots, these cookies' slightly cakey texture comes from a higher …
Midnight Cake
Published: August 2009
Midnight Cake
This easy-to-make cake uses mayonnaise in place of eggs and butter (or oil), coc…
Pan-Seared Chicken Breasts with Olives and Feta
Published: August 2009
Pan-Seared Chicken Breasts with Olives and Feta
Olives and feta are great late-summer flavors that add deep flavor to basic chic…
Spicy Spaghetti Pie
Published: August 2009
Spicy Spaghetti Pie
Pepperoni give this cheesy, baked dish a kick in the pants.
Chinese Glazed Pork Tenderloin
Published: August 2009
Chinese Glazed Pork Tenderloin
A Chinese glaze is a simple, tasty complement to juicy pork tenderloin.
BBQ Chicken Sandwiches with Buttermilk Slaw
Published: August 2009
BBQ Chicken Sandwiches with Buttermilk Slaw
Creamy slaw balances smoky barbecue sauce in this hearty sandwich.
Spicy Grilled Shrimp Skewers
Published: August 2009
Spicy Grilled Shrimp Skewers
With 30 minutes and only 5 ingredients, we created an easy shrimp dish that pack…
Green Chicken Enchiladas
Published: August 2009
Green Chicken Enchiladas
No, there's no such thing as green chicken. The green in this easy dish comes fr…
Firehouse Smothered Steak
Published: August 2009
Firehouse Smothered Steak
We wanted to smother our steak in a rich flavorful, spicy sauce-without burning …
Pork Medallions with Madeira and Sage
Published: August 2009
Pork Medallions with Madeira and Sage
Elegant enough for a dinner party, easy enough for every night of the week, no o…
Creole Sauteed Corn
Published: August 2009
Creole Sauteed Corn
For variety, we stripped the cobs and spiced things up.
Blackberry Roly Poly
Published: August 2009
Blackberry Roly Poly
The English still make this sweet pastry. We wondered how something so good got …
Published: August 2009
Ham and Cheddar Hushpuppies
That hushpuppies got their name by hushing barking dogs, as legend goes, is doub…
Published: August 2009
Crab and Chive Hushpuppies
That hushpuppies got their name by hushing barking dogs, as legend goes, is doub…
Corn and Red Pepper Hushpuppies
Published: August 2009
Corn and Red Pepper Hushpuppies
That hushpuppies got their name by hushing barking dogs, as legend goes, is doub…
Hushpuppies
Published: August 2009
Hushpuppies
That hushpuppies got their name by hushing barking dogs, as legend goes, is doub…
Cherry Tomato Caprese Salad
Published: August 2009
Cherry Tomato Caprese Salad
You'll never guess how we doubled the tomato flavor. (Hint: Waste note, want not…
Summer Tomato Pie
Published: August 2009
Summer Tomato Pie
Juicy summer tomatoes make-and often break-tomato pie. We tried many tricks to e…
Jambalaya
Published: August 2009
Jambalaya
Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for …
South Carolina Shrimp Boil
Published: August 2009
South Carolina Shrimp Boil
The one-pot appeal of this shrimp boil is often its downfall.
Poppy Seed Coleslaw
Published: August 2009
Poppy Seed Coleslaw
We wanted more from this sweet and sour classic than a sugar rush and seeds betw…
Easy Stuffed Zucchini
Published: August 2009
Easy Stuffed Zucchini
Looking for a fast route to savory stuffed zucchini, we found inspiration in the…
Orange-Glazed Grilled Pork Tenderloin
Published: August 2009
Orange-Glazed Grilled Pork Tenderloin
To get a zingy, bittersweet glaze on a moist, milk cut, concentrate!
Raspberry Cream Cheese Brownies
Published: August 2009
Raspberry Cream Cheese Brownies
Many brownies are raspberry in name only. We asked the berry to earn its keep, n…
Easy Chicken Tacos
Published: August 2009
Easy Chicken Tacos
The road to authentic taco flavor in just 30 minutes (or less) took some astonis…
Thick and Chunky Salsa
Published: August 2009
Thick and Chunky Salsa
Thick salsa or fresh salsa. It shouldn't have to be either/or.
Southwestern Black Bean Salad
Published: August 2009
Southwestern Black Bean Salad
This is typically a no-cook salad, but we found 5 minutes in the skillet was tim…
St. Louis BBQ Pork Steaks
Published: August 2009
St. Louis BBQ Pork Steaks
This regional dish is deliciously meaty, a tad chewy, and doused in a boozy barb…
Classic Steak Sauce
Published: August 2009
Classic Steak Sauce
The perfect homemade version of a must-have steak topping.
Char-Grilled Steaks
Published: August 2009
Char-Grilled Steaks
Why do steakhouse steaks taste so much better than those you grill at home? In a…
Crispy Oven Fries
Published: August 2009
Crispy Oven Fries
Does the phrase "crispy baked French fries" have to be an oxymoron?
Batter-Fried Chicken
Published: August 2009
Batter-Fried Chicken
This unusual, old-fashioned technique sounded simple enough, but we had to work …
Published: August 2009
Niçoise Cherry Tomato Salad
You'll never guess how we doubled the tomato flavor. (Hint: Waste note, want not…
Published: August 2009
Tuscan Cherry Tomato Salad
You'll never guess how we doubled the tomato flavor. (Hint: Waste not, want not.…
All-American Cherry Tomato Salad
Published: August 2009
All-American Cherry Tomato Salad
You'll never guess how we doubled the tomato flavor. (Hint: Waste note, want not…
Published: August 2009
Spanish Cherry Tomato Salad
You'll never guess how we doubled the tomato flavor. (Hint: Waste note, want not…
Make-Ahead Blueberry Pie
Published: August 2009
Make-Ahead Blueberry Pie
The crust split. Blueberries burned on the oven floor. The soupy filling require…
Slow-Cooker Meatballs and Marinara
Published: August 2009
Slow-Cooker Meatballs and Marinara
The meatballs crumbled. The sauce lost its savor. A favorite dinner fell very sh…
Published: August 2009
Reduced-Fat Creamy Blue Cheese Dip
When the solution (low-fat cottage cheese) turns into the problem (grainy textur…
Published: August 2009
Reduced-Fat Creamy Pesto Dip
When the solution (low-fat cottage cheese) turns into the problem (grainy textur…
Reduced-Fat French Onion Dip
Published: August 2009
Reduced-Fat French Onion Dip
When the solution (low-fat cottage cheese) turns into the problem (grainy textur…
Published: August 2009
Café Au Lait Angel Food Cake
Angel food cakes have a very short ingredient list. As with so many simple recip…
Published: August 2009
Chocolate-Almond Angel Food Cake
Angel food cakes have a very short ingredient list. As with so many simple recip…
Published: August 2009
Lemon-Poppy Seed Angel Food Cake
Angel food cakes have a very short ingredient list. As with so many simple recip…
Angel Food Cake
Published: August 2009
Angel Food Cake
Over seven weeks in the kitchen, we baked more than 100 angel food cakes to disc…
Published: August 2009
Cherry Tomatoes
Cherry tomatoes aren’t just round and red anymore. They’ve gone from garden vari…
Published: August 2009
Dried Mexican Oregano
Do you really need to keep two types of oregano on hand?
Published: August 2009
7 Things That Matter with Angel Food Cake
When making angel food cake, small mistakes can have big consequences. Follow th…
Published: August 2009
Tapping Pound Cake
Why do some cake recipes call for tapping the batter-filled pan on the counter b…
Published: August 2009
Knowing When a Steak is Done
What’s the best way to check a steak for doneness?
Published: August 2009
Burger Bulge
Making a shallow indentation in the center of the patty is the first step toward…
Published: August 2009
Hamburger Keys to Success
Three common mistakes to avoid in the quest for the perfect burger.
Published: August 2009
Well-Done Burgers Done Well
Adding a panade—a mix of bread and milk—to the meat mixture keeps even well done…
Published: August 2009
Hamburger Temperature Guide
Don’t guess on the temperature of your burgers—use a thermometer to determine do…
Published: August 2009
Brining Beef
We brine pork and chicken, but why not beef?
Published: August 2009
Keeping Burgers from Sticking to the Grill
Grilling burgers is a favorite summer tradition—here are some test kitchen tips …
Published: August 2009
Deveining Shell-On Shrimp
Is deveining shrimp really necessary? And how do you do it?
Published: August 2009
Salmon: Fresh versus Frozen
How do fresh and frozen salmon compare?
Published: August 2009
Storing Chipotle Chiles
When a recipe uses just a teaspoon or two of chipotle chiles, here’s how to stor…
Published: August 2009
Easy Egg Separation
Follow these simple steps for separating whites and yolks.
Published: August 2009
Peanut Butter Substitutions
Can you substitute natural peanut butter with no added sugar for the sweetened s…
Tube Pans
Published: August 2009
Tube Pans
We ask two things from a tube pan—no leaking and no sticking.
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