April/May 2014

April / May

2014
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Brown Mustard
Published: April 2014
Brown Mustard
Products awash in vinegar didn’t cut the mustard with our tasters.
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Canned Crushed Pineapple
Published: April 2014
Canned Crushed Pineapple
We put three supermarket pineapple products to the test, sampling them both plai…
Thick and Chewy Chocolate Chip Cookies
Published: April 2014
Thick and Chewy Chocolate Chip Cookies
There are two types of people in the world: those who like chewy cookies and tho…
Comeback Sauce
Published: April 2014
Comeback Sauce
Our Comeback Sauce is the perfect accompaniment to our Fried Catfish.
Published: April 2014
Large-Batch Vanilla Frosting
Many recipes for vanilla frosting call for milk, but we prefer heavy cream, whic…
Southwestern Layered Beef Casserole
Published: April 2014
Southwestern Layered Beef Casserole
By adjusting the cooking method, carefully choosing the ingredients, and adding …
Königsberger Klopse
Published: April 2014
Königsberger Klopse
This German dish of meatballs and gravy is usually made with veal, but we opt fo…
Pork Tenderloin with Cherry Glaze
Published: April 2014
Pork Tenderloin with Cherry Glaze
Searing pork tenderloin until browned and then letting it finish cooking in the …
Skillet Chicken with Spring Vegetables
Published: April 2014
Skillet Chicken with Spring Vegetables
Our Skillet Chicken with Spring Vegetables starts the asparagus in the microwave…
Three-Cheese Skillet Macaroni
Published: April 2014
Three-Cheese Skillet Macaroni
Three potent cheeses give this mac and cheese layers of flavor, while canned eva…
Sirloin Burgers au Poivre
Published: April 2014
Sirloin Burgers au Poivre
This weeknight meal is a riff on the classic steak au poivre, using ground sirlo…
Steak Tips with Tomatillo Salsa  and Refried Black Beans
Published: April 2014
Steak Tips with Tomatillo Salsa and Refried Black Beans
Bright, tangy tomatillos balance the ­richness of the steak.
Sautéed Buffalo Chicken Breasts  with Blue Cheese Toasts
Published: April 2014
Sautéed Buffalo Chicken Breasts with Blue Cheese Toasts
For these flavorful, weeknight chicken breasts, we cook the chicken in a combina…
Shrimp and Bacon Pizza
Published: April 2014
Shrimp and Bacon Pizza
For this quick, weeknight pizza, we cut the shrimp into smaller pieces to ensure…
Pork and Sugar Snap Pea Stir-Fry
Published: April 2014
Pork and Sugar Snap Pea Stir-Fry
For this weeknight stir-fry, we coat the pork strips with cornstarch that gives …
Confetti Layer Cake
Published: April 2014
Confetti Layer Cake
Skip the box. It’s easy to make this whimsical (and delicious) three-layer cake.
Slow-Cooker Mashed Potatoes
Published: April 2014
Slow-Cooker Mashed Potatoes
Could we peel away some steps from this recipe and still end up with smashing re…
Reduced-Fat Denver Omelet
Published: April 2014
Reduced-Fat Denver Omelet
We wanted a reduced-fat omelet that was better tasting (and less leathery) than …
Rosemary and Olive Drop Biscuits
Published: April 2014
Rosemary and Olive Drop Biscuits
One day we decided to ignore the standard ­instructions for drop biscuits. The r…
Mustard and Dill Drop Biscuits
Published: April 2014
Mustard and Dill Drop Biscuits
One day we decided to ignore the standard ­instructions for drop biscuits. The r…
Mixed Herb Drop Biscuits
Published: April 2014
Mixed Herb Drop Biscuits
One day we decided to ignore the standard ­instructions for drop biscuits. The r…
Cheddar and Pimento Drop Biscuits
Published: April 2014
Cheddar and Pimento Drop Biscuits
One day we decided to ignore the standard ­instructions for drop biscuits. The r…
Buttermilk Drop Biscuits
Published: April 2014
Buttermilk Drop Biscuits
One day we decided to ignore the standard ­instructions for drop biscuits. The r…
Chicken and Sausage Gumbo for Two
Published: April 2014
Chicken and Sausage Gumbo for Two
You can’t make great gumbo without a long-cooked roux. Or can you?
Chicken Scaloppini with Mushrooms and Peppers
Published: April 2014
Chicken Scaloppini with Mushrooms and Peppers
Our goal? Perfectly cooked chicken and a flavorful sauce in about a half-hour.
Pork Ragu
Published: April 2014
Pork Ragu
Introducing the best pasta sauce you’ve probably never tried: hearty, meaty, i…
Cheddar Olives
Published: April 2014
Cheddar Olives
These small cocktail party nuggets have huge (salty, cheesy) flavor. If we coul…
Asparagus Mimosa
Published: April 2014
Asparagus Mimosa
This pairing of two spring classics has a long and elevated history. But we foun…
Italian Easter Pie
Published: April 2014
Italian Easter Pie
This classic meat-and-cheese Easter pie is delicious—but overwhelming. We wanted…
Lemony Rice Pudding
Published: April 2014
Lemony Rice Pudding
It requires just a handful of ingredients and dead-simple techniques. So why is …
Coconut Rice Pudding
Published: April 2014
Coconut Rice Pudding
It requires just a handful of ingredients and dead-simple techniques. So why is …
Published: April 2014
Cinnamon-Raisin Rice Pudding
It requires just a handful of ingredients and dead-simple techniques. So why is …
Old-Fashioned Rice Pudding
Published: April 2014
Old-Fashioned Rice Pudding
It requires just a handful of ingredients and dead-simple techniques. So why is …
Fried Catfish
Published: April 2014
Fried Catfish
What’s the secret to Mississippi’s crunchy, perfectly seasoned fried catfish? We…
Green Salad with Oranges and Pistachios
Published: April 2014
Green Salad with Oranges and Pistachios
A fruity salad is a perfect counterpoint to our rich Deviled Beef Short Ribs.
Deviled Beef Short Ribs
Published: April 2014
Deviled Beef Short Ribs
These rich, ultratender, spicy, crumb-coated short ribs sounded like a perfect l…
Hearty Cream of Chicken Soup
Published: April 2014
Hearty Cream of Chicken Soup
Could we get deep, long-simmered chicken flavor on a weeknight timetable? Yes, i…
Anadama Bread
Published: April 2014
Anadama Bread
What’s the secret to perfecting this old-fashioned cornmeal and molasses loaf? M…
Hummingbird Cake
Published: April 2014
Hummingbird Cake
Somewhere this beloved Southern cake took a wrong turn. The combination of pinea…
Green Bean Salad
Published: April 2014
Green Bean Salad
We were looking for a side dish that we didn’t have to worry about serving hot. …
Potato-Tomato Gratin
Published: April 2014
Potato-Tomato Gratin
For a sweeter, cleaner, lighter potato gratin, ditch the heavy cream and add tom…
Ham, Asparagus, and Sweet Potato Hash
Published: April 2014
Ham, Asparagus, and Sweet Potato Hash
This surprising combination is a surprise hit.
Slow-Roasted Fresh Ham
Published: April 2014
Slow-Roasted Fresh Ham
If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ha…
Test Kitchen Tips for Cookie Recipes
Published: April 2014
Test Kitchen Tips for Cookie Recipes
Improve your baking with these core cookie techniques.
Do You Need to Skim the Foam That Forms When Cooking Dried Beans?
Published: April 2014
Do You Need to Skim the Foam That Forms When Cooking Dried Beans?
Why does foam form on top of the cooking water when cooking dried beans? Is ther…
How to Keep Leftover Avocados Green
Published: April 2014
How to Keep Leftover Avocados Green
It's quite common to use half of an avocado and save the rest for later. Is it p…
Published: April 2014
Banana Ripeness in Banana Bread
Recipes for banana bread always call for very ripe or even brown bananas. Can on…
Published: April 2014
Canned Beef Consommé vs. Beef Broth
What’s the difference between canned beef consommé and beef broth? Can they be u…
Radishes
Published: April 2014
Radishes
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sol…
Clip-On Probe Thermometers for Meat, Deep Frying, and Candy Making
Published: April 2014
Clip-On Probe Thermometers for Meat, Deep Frying, and Candy Making
We made French fries, fried chicken, and caramel sauce, evaluating four thermome…
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Liquid Dish Soap
Published: April 2014
Liquid Dish Soap
Humans have been washing dishes for centuries. Are innovations in dish soap maki…
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