February/March 2016

February / March

2016
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One-Pan Roasted Salmon with Broccoli and Red Potatoes
Published: October 2018
One-Pan Roasted Salmon with Broccoli and Red Potatoes
Salmon, broccoli, and red potatoes all require different cooking times. That did…
Flank Steak in Adobo
Published: September 2018
Flank Steak in Adobo
It took weeks of kitchen work to unlock the secrets of this remarkable Texas dis…
Chicken Scarpariello
Published: September 2018
Chicken Scarpariello
To perfect this Italian American dish, we had to cut back on the grease and keep…
Crispy Parmesan Potatoes
Published: November 2017
Crispy Parmesan Potatoes
We’d seen Parmesan potatoes relegated to side-dish status, but we wanted a spud …
Mild Jarred Red Salsa
Published: October 2017
Mild Jarred Red Salsa
Piquant jarred salsas can add a little spice to any occasion. But what do mild …
Piping Sets
Published: October 2017
Piping Sets
We tried five sets, priced from $11.63 to $29.95, each containing between nine a…
So-Cal Churros
Published: October 2017
So-Cal Churros
Common wisdom says churro making is better left to churrerías. We view common w…
Supermarket Sauerkraut
Published: August 2017
Supermarket Sauerkraut
To find out which kraut is king, we tried six nationally available supermarket s…
Potato-Cheddar Pierogi
Published: August 2017
Potato-Cheddar Pierogi
We scoured Pittsburgh’s Polish Hill neighborhood for the secrets to these popul…
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