September / October
2005
Fettuccine Alfredo
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -…
Published: September 2005
Pan-Seared Inexpensive Steak
Tired of paying $12 a pound for porterhouse or T-bone? We tested 12 'cheap' stea…
Published: September 2005
Deep-Dish Apple Pie
We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had …
Published: September 2005
Stir-Fried Thai-Style Shrimp with Chiles and Shallots
We wanted to offer up a fresh and full-bodied stir-fry inspired by Thai cuisine …
Published: September 2005
Butternut Squash Risotto with Spinach and Toasted Pine Nuts
This classic Italian dish can be so sticky, starchy, and saccharine that just on…
Published: September 2005
Chicken Biryani for a Crowd
Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chick…
Published: September 2005
Chicken Fajitas Indoors
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Chicken Fajitas for Charcoal Grill
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Raspberry Streusel Bars
Sandy, crumbly, and bland shouldn't be words used to describe a raspberry bar. T…
Published: September 2005
Chicken Fajitas for Gas Grill
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a t…
Published: September 2005
Butternut Squash Risotto
This classic Italian dish can be so sticky, starchy, and saccharine that just on…
Published: September 2005
Vegetable Torta
Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory…
Published: September 2005
Tall and Fluffy Mile-High Whole Wheat Buttermilk Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: September 2005
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