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The Basics
The Basics: How to Make Shrimp Scampi
A fancy old-school classic.
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Feature
Pimp Your Burger
Mix-ins, not toppings, turn ground beef into the best burgers.
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The Ten
10 Beijing Dishes
What to eat at the 2008 Olympic Games in China. (By Fuchsia Dunlop)
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Feature
Take Your Lunch to Work: Beans
One package of white beans; five easy, varied, and quick lunches.
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Feature
Take Your Lunch to Work: Tofu
One pound of tofu; five easy, varied, and quick lunches.
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The Ten
Things to Do with Stale Bread
Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)
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The Basics
The Basics: How to Make Croutons
Buttery, garlicky, and they kick store-bought’s ass.
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The Ten
The New Kitchen Staples
Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)
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Supertaster
Fast-Food Pizza Chains Attempt Gourmet
This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)
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The Basics
The Basics: How to Make Boneless Leg of Lamb
Roasted, with a lemon-herb rub.
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Supertaster
Tiny Cookies Took Me Down
This week’s mission: sugar cereal gimmickry from Post and Kellogg’s. (By James Norton)
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Table Manners
I Don't Care If She's Family
How to deal with your mother-in-law’s bad table manners. (By Helena Echlin)
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The Basics
The Basics: How to Make Lasagne
The tried-and-true recipe you’ll hang onto forever.
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Feature
Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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The Ten
Buy These Now
Kitchen equipment worth paying for (By Aida Mollenkamp and Regan Burns)
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