January/February 2011

January / February

2011
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Thin-Crust Pizza
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that’s impossible to stretch th…
Split Pea and Ham Soup
Published: January 2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Spaghetti with Lemon and Olive Oil (al Limone)
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Nut-Crusted Chicken Cutlets with Lemon and Thyme
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Greek Spinach and Feta Pie (Spanakopita)
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Glazed Salmon
Published: January 2011
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Classic Gingerbread Cake
Published: January 2011
Classic Gingerbread Cake
This snack cake’s moist, tender crumb typically comes at a price: a gummy, sunke…
Basic Couscous
Published: January 2011
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Our Favorite Chili
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Caesar Salad
Published: January 2011
Caesar Salad
Hold the chicken and other dubious updates. Great Caesar salad is all about maki…

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