July/August 1994

July / August

1994
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Published: July 1994
Classic Granola
Here's how to make granola that is chewy, crisp and crumbly.
Published: July 1994
Low-Fat, Cholesterol-Free Chocolate Layer Cake with Meringue Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Chocolate Layer Cake with Coconut Pecan Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Light Chocolate Layer Cake with Chocolate Cream Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Classic Devil's Food Layer Cake with Whipped Cream
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Curried Fruit Chutney with Lime and Ginger
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
All-American Potato Salad with Eggs and Sweet Pickles
Published: July 1994
All-American Potato Salad with Eggs and Sweet Pickles
For the best potato salad, use low-starch potatoes, boil them in their skins, an…
Published: July 1994
Barbecue-Style Dry Rub
This dry rub is a fairly traditional combination of flavors.
Published: July 1994
Authentic Barbecue Pork Spareribs
By following these seven steps--including one that uses tinfoil and a paper bag-…
Published: July 1994
Spicy Rio Grande Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Louisiana Sweet Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Kentucky Smoked Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Grilled Shrimp with Spicy Garlic Paste
Even the simplest grilled food needs proper technique.
Published: July 1994
Seared Shrimp with Lemon
Brining before cooking dramatically improves taste and texture.
Published: July 1994
Brined Shrimp
Brining before cooking dramatically improves taste and texture.
Published: July 1994
Fresh Corn Tamales with Tomatillo-Chile Sauce
Chef and cookbook author Rick Bayless demonstrates how to make a classic Mexican…
Published: July 1994
Real Tabbooleh—Tabouleh
For the best version of this classic Arabic salad, use a high proportion of pars…
Published: July 1994
Toast and Roast Granola
Here's how to make granola that is chewy, crisp and crumbly.
Published: July 1994
Dried Peach and Apple Salad with Almonds and Cumin
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Apricot-Jicama Salsa
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Piquant Plum Sauce with Sesame Oil and Ginger
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Sour Cream-Fudge Layer Cake with Chocolate Butter Icing
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Velvet Devil's Food Layer Cake with Coffee Buttercream Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…

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