March/April 2001

March / April

2001
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Classic Stuffed Bell Peppers
Classic Stuffed Bell Peppers
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Roast Fresh Ham
Roast Fresh Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Apple Cider and Brown Sugar Glaze
Apple Cider and Brown Sugar Glaze
This glaze works well with ham and roast pork.
Published: March 2001
Spicy Pineapple-Ginger Glaze
Spicy Pineapple-Ginger Glaze
A glaze is one way to transform an uncured ham into a succulent pork roast.
Published: March 2001
Orange, Cinnamon, and Star Anise Glaze
Orange, Cinnamon, and Star Anise Glaze
This glaze delivers unconventional, but still compatible, flavors to a baked ha…
Published: March 2001
Coca-Cola Ham
Coca-Cola Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Simple Broiled Asparagus
Simple Broiled Asparagus
In fewer than 10 minutes, you can have both perfectly broiled asparagus.
Published: March 2001
Broiled Asparagus with Soy-Ginger Vinaigrette
Broiled Asparagus with Soy-Ginger Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Lemon-Shallot Vinaigrette
Asparagus with Lemon-Shallot Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Tomato-Basil Vinaigrette
Asparagus with Tomato-Basil Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Sauteed Turkey Cutlets
Sauteed Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry…
Published: March 2001
Warm-Spiced Pan Sauce with Currants and Almonds
Warm-Spiced Pan Sauce with Currants and Almonds
This sauce adds extra flavors to turkey cutlets.
Published: March 2001
Fried Rice with Peas and Bean Sprouts
Fried Rice with Peas and Bean Sprouts
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Fried Rice with Shrimp, Pork, and Peas
Fried Rice with Shrimp, Pork, and Peas
If you prefer your Chinese BBQ in fried rice, we've included two variations that…
Published: March 2001
Thai-Style Curried Chicken Fried Rice
Thai-Style Curried Chicken Fried Rice
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Creamy Mushroom Soup
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, cr…
Published: March 2001
Thin, Crispy Chocolate Chip Cookies
Thin, Crispy Chocolate Chip Cookies
Three sweeteners and a slow but effective baking technique yield cookies with a …
Published: March 2001
Coconut Layer Cake
Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Published: March 2001
Sauteed Wild Mushrooms
For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl…
Published: March 2001
Garlic Varieties
What are the differences among garlic varieties?
Published: March 2001

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