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March/April 2014
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March/April 2014
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November/December 1998
Category
Recipes
Shows
Equipment
Ingredients
41 results
Lemon Pudding Cakes
4.44
(41)
95
British-Style Currant Scones
4.32
(76)
168
Perfect Poached Chicken Breasts
4.02
(53)
74
make ahead
Shredded Beef Tacos (Carne Deshebrada)
4.31
(44)
62
Thai Chicken Curry with Potatoes and Peanuts
4.04
(26)
72
Thick-Cut Sweet Potato Fries
4.12
(29)
63
quick
Beurre Blanc
3.87
(24)
8
6 tested
Jasmine Rice
6
Buy the Winner
quick
Red Wine Pan Sauce
4.19
(11)
7
quick
Pasta with Cauliflower, Bacon, and Bread Crumbs
4.09
(24)
50
for two
Perfect Poached Chicken Breasts for Two
4.5
(24)
29
Aioli
4.27
(27)
16
3 tested
Lids for 12-inch Skillets
31
Buy the Winner
quick
White Wine Pan Sauce
4.38
(16)
7
9 tested
Orange Juice
4
Mango, Orange, and Jícama Salad
4.14
(15)
20
Warm Tomato-Ginger Vinaigrette
4.5
(2)
5
Blueberry Compote
4.46
(18)
11
Sesame-Crusted Salmon with Lemon and Ginger
4.63
(8)
17
Milk-Braised Pork Loin
3.65
(14)
32
quick
for two
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
4.2
(5)
10
5 tested
Wine Openers (Waiter's Corkscrews)
Buy the Winner
Pineapple, Grapefruit, and Cucumber Salad
5
(2)
3
4 tested
Travel Tea Infusers
1
quick
Spicy Fry Sauce
5
(3)
5
quick
Parsley Sauce with Cornichons and Capers
4.2
(5)
5
Sesame-Crusted Salmon with Orange and Chili Powder
3.5
(2)
7
Papaya, Clementine, and Chayote Salad
quick
Cumin-Cilantro Yogurt Sauce
5
(1)
2
Sesame-Crusted Salmon with Lime and Coriander
1
1:58
Thai Chicken Curry with Potatoes and Peanuts
1:41
Pasta with Cauliflower, Bacon, and Bread Crumbs
2:24
Shredded Beef Tacos (Carne Deshebrada)
3:23
Science: Crispy Fried Food
2:32
Lemon Pudding Cakes
2:19
British-Style Currant Scones
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