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A veggie burger sounds good in theory. So why do so many taste like hockey pucks, fall apart in the pan, or require a hodgepodge of ingredients...

Tricks to make cauliflower that’s tender

4/30/19

To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and...

A foolproof way for ultra-tender drumsticks

4/30/19

With their built-in handles and small size, economical chicken drumsticks are tailor-made for a cookout. So we decided to devise a foolproof way to...

Short ribs in beer, cider vinegar make great tacos

4/22/19

Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until...

A salad that sings with fennel, apple

4/22/19

All too often, chopped salads wind up tasting mediocre and doused in dressing. We were set on creating a simple version that was fresh and...

Peppers, onions boost white fish

4/22/19

A brief stovetop braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at...

Brown rice can be difficult to cook well: All too often, it is underseasoned and turns starchy and mushy. Plus, it takes a long time to cook, so...

Culinary delights found along the trail

4/12/19

Danielle Ricard was walking through the woods not far from the shore of the St. Lawrence River when her husband, Jean-Pierre, kicked a patch of...

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