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ian knauer

food + cooking

The Test Kitchen: How to Sharpen a Knife

Food editor Ian Knauer demonstrates a simple method for using a whetstone and a steel to keep your blades sharp.
03.10.09
food + cooking

A Baking Lesson from John Mayer

The pop superstar makes a cake, and I am reminded of the power of restraint—both in cooking and in music.
03.03.09
recipes

Lemon Pudding

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.
March 2009
food + cooking

The Test Kitchen: How to Clean and Use Dried Chiles

Food editor Ian Knauer shows you what to look for in four different kinds of dried chiles and shares tips on how to clean and prepare them.
02.25.09
recipes

Chicken Liver Mousse with Grape Gelée

Cooking puréed chicken livers with shallots, cream, and seasonings in a water bath produces a supremely smooth mousse.
March 2009
recipes

Steam-Braised Chicken and Black Mushrooms

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.
March 2009
recipes

Thyme-Maple Cream Biscuits

Made with cake flour and cream, these biscuits are just what you want them to be: miraculously light and tender.
March 2009
recipes

Sweet-Vermouth-Glazed Lamb Shoulder Chops

A glaze of sweet vermouth cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.
March 2009
recipes

The Sean Penn

In honor of Sean Penn’s nomination for Milk, why not add some cream to bourbon and round it out with splashes of amaretto and orange liqueur?
February 2009
recipes

The Frank Langella

He’s been around for a while, but only recently has he been getting the attention he deserves, rather like a whiskey sour.
February 2009
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