February/March 2015

February / March

2015
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Brown Rice
Published: February 2015
Brown Rice
Trust what’s in the bag, not on it.
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Louisiana (Cajun or Creole) Seasoning
Published: February 2015
Louisiana (Cajun or Creole) Seasoning
We tasted five seasonings labeled Creole or Cajun on white rice and in pork gril…
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Pub-Style Burger Sauce
Published: February 2015
Pub-Style Burger Sauce
This sauce is the perfect accompaniment to our Juicy Pub-Style Burgers.
Juicy Pub-Style Burgers
Published: February 2015
Juicy Pub-Style Burgers
Getting a flawless, juicy pub-style skillet burger starts at the butcher counter…
Lemony Chicken with Wilted Spinach and Potatoes
Published: February 2015
Lemony Chicken with Wilted Spinach and Potatoes
In this bright, and flavorful weeknight dish, we brown the potatoes in the chick…
Caribbean-Style Chicken with Coconut Milk and Cilantro
Published: February 2015
Caribbean-Style Chicken with Coconut Milk and Cilantro
A potent mixture of coconut milk, jerk seasoning, and cayenne both seasons the c…
Gnocchi with Creamy Tomato Sauce
Published: February 2015
Gnocchi with Creamy Tomato Sauce
We build deep flavor by cooking the browned gnocchi in a quick tomato sauce enr…
Spicy Shrimp Lettuce Wraps with Mango Salsa
Published: February 2015
Spicy Shrimp Lettuce Wraps with Mango Salsa
For flavorful and tender shrimp, we toss them in a mixture of salt, pepper, and …
Cuban Quesadillas
Published: February 2015
Cuban Quesadillas
We decided to put a new twist on Cuban sandwiches and turn them into quesadillas…
Quick Turkey Chili
Published: February 2015
Quick Turkey Chili
Pureeing half the beans in broth helps thicken the chili and gives it a silky te…
Pork Chops with Cherry Tomatoes and Balsamic Reduction
Published: February 2015
Pork Chops with Cherry Tomatoes and Balsamic Reduction
After softening the cherry tomatoes in the skillet, we add balsamic vinegar and …
Strip Steaks with Herb-Horseradish Butter
Published: February 2015
Strip Steaks with Herb-Horseradish Butter
We use a compound butter in this recipe to dress up the strip steaks for a quick…
King Cake
Published: February 2015
King Cake
The colors of Mardi Gras—not to mention a delicious cinnamon-pecan swirl—make th…
Mother's Mincemeat Cookies
Published: February 2015
Mother's Mincemeat Cookies
This old-fashioned cookie recipe comes together quickly with store-bought pie do…
Chickpea Salad with Roasted Red Peppers and Feta
Published: February 2015
Chickpea Salad with Roasted Red Peppers and Feta
With a few extra ingredients and a simple technique, you can transform a humble …
Chickpea Salad with Orange, Red Onion, and Chipotle
Published: February 2015
Chickpea Salad with Orange, Red Onion, and Chipotle
With a few extra ingredients and a simple technique, you can transform a humble …
Chickpea Salad with Fennel and Arugula
Published: February 2015
Chickpea Salad with Fennel and Arugula
With a few extra ingredients and a simple technique, you can transform a humble …
Chickpea Salad with Carrots, Raisins, and Almonds
Published: February 2015
Chickpea Salad with Carrots, Raisins, and Almonds
With a few extra ingredients and a simple technique, you can transform a humble …
Chickpea Salad with Carrots, Arugula, and Olives
Published: February 2015
Chickpea Salad with Carrots, Arugula, and Olives
With a few extra ingredients and a simple technique, you can transform a humble …
Reduced-Fat Baked Stuffed Shrimp
Published: February 2015
Reduced-Fat Baked Stuffed Shrimp
Surprise: We like this lower-fat version of baked stuffed shrimp even more than …
French Onion Soup for Two
Published: February 2015
French Onion Soup for Two
A soup built on slow-caramelized onions in less than an hour? We cracked the cod…
Slow-Cooker Hungarian Goulash
Published: February 2015
Slow-Cooker Hungarian Goulash
This beef stew should be rich, beefy, and full of sweet pepper flavor. Sounds li…
Tangy Whipped Cream
Published: February 2015
Tangy Whipped Cream
The combination of heavy cream, sour cream, light brown sugar, and vanilla creat…
Chocolate Chess Pie
Published: February 2015
Chocolate Chess Pie
We knew that introducing smooth, silky chocolate to this simple Southern pie wou…
Brussels Sprout and Potato Hash
Published: February 2015
Brussels Sprout and Potato Hash
Who says hash needs meat? The right mixture of vegetables, browned and cooked to…
Poppy Seed Chicken Casserole
Published: February 2015
Poppy Seed Chicken Casserole
This Southern staple often starts with canned soup. We aimed for a fresher take.
Bialys
Published: February 2015
Bialys
They’re not well known outside New York city, but these savory rolls should be.
French Toast Casserole
Published: February 2015
French Toast Casserole
French toast casserole sounds like an ideal family breakfast, but only if the di…
Zeppoles
Published: February 2015
Zeppoles
To make these light, crisp confections, which are like a cross between doughnuts…
Pasta with Mushroom Sauce
Published: February 2015
Pasta with Mushroom Sauce
We found the trick to coaxing deep, earthy flavors from supermarket mushrooms.
Smoked Pimento Cheese
Published: February 2015
Smoked Pimento Cheese
There are as many paths to pimento cheese as there are back roads in the South. …
Pimento Cheese
Published: February 2015
Pimento Cheese
There are as many paths to pimento cheese as there are back roads in the South. …
Carolina Chicken Bog
Published: February 2015
Carolina Chicken Bog
This simple, savory one-pot dish isn’t hard to put together—as long as you get t…
Southern-Style Green Beans and Potatoes
Published: February 2015
Southern-Style Green Beans and Potatoes
Boiling fresh beans for an hour? It sounds old-fashioned, but the velvety beans …
Flank Steak Peperonata
Published: February 2015
Flank Steak Peperonata
Peperonata—sweet peppers slowly stewed in olive oil—can take ages to prepare. We…
Potato, Ham, and Spinach Gratin
Published: February 2015
Potato, Ham, and Spinach Gratin
Adding spinach freshens up an old favorite—but then you have to solve the soggy …
Baked Steak with Onions and Mushrooms
Published: February 2015
Baked Steak with Onions and Mushrooms
Put away your steak knives: Baked (or “smothered”) steaks are fork-tender and su…
Louisiana Seasoning
Published: February 2015
Louisiana Seasoning
While you can buy Cajun or Creole Louisiana seasoning blends in the grocery stor…
Pork Grillades
Published: February 2015
Pork Grillades
Many recipes for this Louisiana braise call for slicing pork shoulder into super…
Romaine Salad with Green Goddess Dressing
Published: February 2015
Romaine Salad with Green Goddess Dressing
This classic San Francisco dressing shows best over a salad of crunchy romaine, …
Bacon-Wrapped Meatloaf
Published: February 2015
Bacon-Wrapped Meatloaf
Bacon-wrapped meatloaf? Sounds like a winner. But it takes a bit more than just …
Published: February 2015
Thickeners
Achieving the right consistency in a sauce, custard, pie, or jam takes a little …
Published: February 2015
Why You Shouldn't Skip Resting Meat (Your Roast Won't Get Cold, Either)
If you let a roasted chicken rest for 15 to 20 minutes after it comes out of the…
Published: February 2015
Marcona Almonds vs. Regular Almonds
How are marcona almonds different from regular almonds?
Published: February 2015
Why Ice Cream Might Make You Thirsty
Why does ice cream make some people thirsty?
Published: February 2015
Tannins in White Wine
Can white wines be tannic, like red wine?
Published: February 2015
Prepping Vegetables: "Chopped" vs. "Chopped Fine"
What’s the difference between “chopped” and “chopped fine” in recipe instruction…
Nonstick Cooking Sprays
Published: February 2015
Nonstick Cooking Sprays
New sprays promise performance without the chemicals—can any take the heat?
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Electric Citrus Juicers
Published: February 2015
Electric Citrus Juicers
We tested seven inexpensive citrus juicers to see how they compare to our favori…
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