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01/17/2013
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
12/15/2012
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Issue #153
12/15/2012
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
12/15/2012
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
12/15/2012
Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself.
Issue #153
11/13/2012
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
05/27/2013
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
10/31/2012
Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to the treacle tart than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength.
Issue #150
10/23/2012
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Issue #150
10/22/2012
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
Issue #150
10/17/2012
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/16/2012
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
Issue #150
10/16/2012
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
10/15/2012
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
10/08/2012
The beauty of making classic Toll House cookies is discovering how malleable the recipe can be.
Issue #150
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