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June/July 2014
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Magazine
1
June/July 2014
Category
Recipes
Learn
Equipment
Ingredients
Shrimp Étouffée
4.65
(38)
34
Turning Down the Heat on Jalapeños
Peanut Butter Pie
4.34
(28)
21
Texas Caviar
4.44
(35)
22
Peanut Butter Pie with Chocolate Graham Crust
4.06
(17)
13
Baked Jalapeño Poppers
4.61
(53)
41
Reduced-Fat Potato and Egg Breakfast Casserole
3.62
(13)
22
quick
Grilled Hoisin-Glazed Pork Chops with Pineapple Salsa
4.73
(11)
12
Barbecued Burnt Ends
4.47
(26)
27
quick
Grilled Chicken Caesar Pasta Salad
4.47
(28)
22
Delta Hot Tamales
3.33
(3)
10
for two
Sesame Beef and Broccoli Stir-Fry for Two
3.72
(14)
25
vegetarian
Grilled Portobello Burgers
4.42
(23)
14
Salt and Olive Oil Pita Chips
4.7
(10)
5
Slow-Cooker Chicken Parmesan
4
(5)
7
quick
vegetarian
Black Bean, Corn, and Poblano Quesadillas
4.04
(29)
14
Summer Berry Chiffon Cake
4.33
(9)
10
Garlic-Lime Fried Chicken
4.6
(5)
9
Greek Butter Cookies
3.54
(13)
10
quick
Grilled Shrimp with Coconut Rice Salad
4.01
(21)
16
5 tested
Peach Preserves
1
Buy the Winner
Rhode Island Johnnycakes
3.5
(4)
4
quick
Pretzel-Crusted Chicken Fingers with Honey Mustard
4.85
(7)
5
Stuffed Tomatoes
4.67
(6)
10
Homemade Candied Peanuts
4.29
(7)
5
quick
Grilled Chicken Sandwiches with Red Curry Slaw
4.88
(9)
8
Spice-Grilled Pork Skewers with Grilled Tomato Relish
4.59
(12)
13
Fire and Ice Salad
4.17
(17)
21
quick
make ahead
Maple Butter
4.75
(4)
3
No-Bake Cherry Crisp
4.69
(10)
17
Chiffon Layer Cake
3.8
(5)
13
Getting to Know: Oils
Grilled Zucchini and Corn Salad
4.38
(37)
16
5 tested
Tomato Corers
2
Buy the Winner
quick
Skillet Sausage and Potatoes with Arugula
4.73
(7)
3
quick
Steak with Sweet Potato Salad and Chile-Lime Dressing
5
(2)
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