America’s Test Kitchen: 10x8
Meat and Potatoes for Company
Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection? French Mashed Potatoes – French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance! Equipment – Slicing Knives
10 - 1Triple-Chocolate Mousse Cake Jan. 02, 2010- 10 - 2Chicken Classics, Reinvented Jan. 09, 2010
- 10 - 3Best Weekend Breakfast Jan. 16, 2010
- 10 - 4Classic Beef Braises Jan. 23, 2010
- 10 - 5Two Ways with Pork Jan. 30, 2010
- 10 - 6The Cookie Jar Feb. 06, 2010
- 10 - 7Saucy Italian Favorites Feb. 13, 2010
- 10 - 8Meat and Potatoes for Company Feb. 20, 2010
- 10 - 9Rolls and Loaves Feb. 27, 2010
- 10 - 10Egg Dishes With an Accent Mar. 06, 2010
- 10 - 11Sensation Skillet Recipes Mar. 13, 2010
- 10 - 12An Austrian Supper Mar. 20, 2010
- 10 - 13Who Wants Pasta? Mar. 27, 2010
- 10 - 14An Old-Fashioned Thanksgiving Apr. 03, 2010
- 10 - 15Coconut Layer Cake Apr. 10, 2010
- 10 - 16Salmon—Indoors and Out Apr. 17, 2010
- 10 - 17Italian Bread and Sauce Apr. 24, 2010
- 10 - 18Great Glazed Chicken May. 01, 2010
- 10 - 19Chicken and Rice—Indian-Style May. 08, 2010
- 10 - 20All-Time Cookie Favorites May. 15, 2010
- 10 - 21South-of-the-Border Supper May. 22, 2010
- 10 - 22Best Burgers and Fries May. 29, 2010
- 10 - 23The Italian Grill Jun. 05, 2010
- 10 - 24Classic Asian Appetizers Jun. 12, 2010
- 10 - 25Turkey on the Grill Jun. 19, 2010
- 10 - 26Old-Fashioned Fruit Desserts Jun. 26, 2010