March/April 2001

March / April

2001
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Coconut Layer Cake
Published: March 2001
Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Thin, Crispy Chocolate Chip Cookies
Published: March 2001
Thin, Crispy Chocolate Chip Cookies
Three sweeteners and a slow but effective baking technique yield cookies with a …
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry…
Sauteed Turkey Cutlets
Published: March 2001
Sauteed Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Coca-Cola Ham
Published: March 2001
Coca-Cola Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Orange, Cinnamon, and Star Anise Glaze
Published: March 2001
Orange, Cinnamon, and Star Anise Glaze
This glaze delivers unconventional, but still compatible, flavors to a baked ha…
Spicy Pineapple-Ginger Glaze
Published: March 2001
Spicy Pineapple-Ginger Glaze
A glaze is one way to transform an uncured ham into a succulent pork roast.
Apple Cider and Brown Sugar Glaze
Published: March 2001
Apple Cider and Brown Sugar Glaze
This glaze works well with ham and roast pork.
Roast Fresh Ham
Published: March 2001
Roast Fresh Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…