America’s Test Kitchen: 8x17
Bistro Steak Dinner
Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout. Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed Potatoes Equipment: Slotted Spoons Science: Tender Steaks
8 - 1Rainy Day BBQ Pork Chops Jan. 05, 2008- 8 - 2Lemon Layer Cake Jan. 12, 2008
- 8 - 3Italian-American Classics Jan. 19, 2008
- 8 - 4Cookie Jar Favorites Jan. 26, 2008
- 8 - 5Kansas City BBQ Feb. 02, 2008
- 8 - 6French Classics Feb. 09, 2008
- 8 - 7Coffeehouse Treats Feb. 16, 2008
- 8 - 8Asian Take-Out at Home Feb. 23, 2008
- 8 - 9Holiday Beef Tenderloin Dinner Mar. 01, 2008
- 8 - 10Pasta and Tomatoes, Reimagined Mar. 08, 2008
- 8 - 11A New Way with Turkey Mar. 15, 2008
- 8 - 12White Chicken Chili Supper Mar. 22, 2008
- 8 - 13French Apple Tart Mar. 29, 2008
- 8 - 14Chicken in a Skillet Apr. 05, 2008
- 8 - 15Pizza Party Apr. 12, 2008
- 8 - 16Old-Fashioned Breakfast Cakes Apr. 19, 2008
- 8 - 17Bistro Steak Dinner Apr. 26, 2008
- 8 - 18Lightening Up Chocolate Desserts May. 03, 2008
- 8 - 19Fish on the Grill May. 10, 2008
- 8 - 20Indian Favorites, Simplified May. 17, 2008
- 8 - 21Grilled Cornish Game Hens May. 24, 2008
- 8 - 22Easy Skillet Suppers May. 31, 2008
- 8 - 23Four-Cheese Lasagna Jun. 07, 2008
- 8 - 24Two Ways with Shrimp Jun. 14, 2008
- 8 - 25Drive-In Specials Jun. 21, 2008
- 8 - 26Favorite Slow Cooker Classics Jun. 28, 2008