September/October 2003

September / October

2003
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Oatmeal Scones
Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Cinnamon-Raisin Oatmeal Scones
Cinnamon-Raisin Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Apricot-Almond Oatmeal Scones
Apricot-Almond Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Glazed Maple-Pecan Oatmeal Scones
Glazed Maple-Pecan Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Hearty Vegetable Soup
Hearty Vegetable Soup
Really good vegetable soup, it turns out, is neither quick nor easy. But when pr…
Published: September 2003
Crostini
Crostini—garlicky toast—is an excellent accompaniment to soups and salads.
Published: September 2003
Stir-Fried Beef and Broccoli with Oyster Sauce
Stir-Fried Beef and Broccoli with Oyster Sauce
This tasty stir-fry dish features tender beef and perfectly cooked broccoli.
Published: September 2003
Fusilli with Tomatoes and Fresh Mozzarella
Just the right pairing of ingredients makes all the difference in these simple r…
Published: September 2003
Farfalle with Tomatoes, Olives and Feta
Farfalle with Tomatoes, Olives and Feta
Just the right pairing of ingredients makes all the difference in these simple r…
Published: September 2003
Orecchiette with Tomatoes, Fennel, and Parmesan
Just the right pairing of ingredients makes all the difference in these simple r…
Published: August 2007
Ricotta Calzones
Ricotta Calzones
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: September 2003
Chicken Provencal
Chicken Provencal
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: September 2003
Chicken Provencal with Saffron, Orange, and Basil
Chicken Provencal with Saffron, Orange, and Basil
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: September 2003
Mushroom Risotto
Mushroom Risotto
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: September 2003
Mushroom Risotto with Pancetta and Sage
Mushroom Risotto with Pancetta and Sage
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: September 2003
Lightly Sweetened Creme Fraiche
Creme fraiche is a sophisticated cousin of whipped cream—it has the same velvet…
Published: September 2003
Oat Scones with Dried Cherries and Hazelnuts
Oat Scones with Dried Cherries and Hazelnuts
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: August 2007
Whole-Wheat Rustic Italian Bread
Whole-Wheat Rustic Italian Bread
We set out to turn four basic ingredients—flour, water, yeast, and salt—into a c…
Published: September 2003
German Potato Salad
German Potato Salad
Tired of cold potato salads? German potato salad is best served warm and offers …
Published: September 2003
Ricotta Calzones with Sausage and Broccoli Rabe
Ricotta Calzones with Sausage and Broccoli Rabe
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: April 2011
Instant Marinator
Instant Marinator
We put the Vacu Vin Instant Marinator to the test with boneless chicken breasts …
Published: January 2012
Baking Basics: Testing for Doneness
Here are a few tips when testing baked goods for doneness.
Published: September 2003
Staggering and Rotating During Baking
Here are some simple basics that go a long way toward avoiding common baking mis…
Published: September 2003

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