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August/September 2014
Recipes
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1
August/September 2014
February/March 2007
Category
Recipes
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Ingredients
Equipment
vegetarian
Classic Macaroni and Cheese
4.11
(149)
137
Lemon Bisque
3.95
(73)
77
New England Bar Pizza
4.61
(55)
96
5 tested
Tortilla Warmers
3
Buy the Winner
Does Milk Temperature Matter When Making a White Sauce or Béchamel?
7 tested
Frozen Pepperoni Pizza
19
Garlic and Rosemary White Bean Dip
4.33
(21)
17
Dakota Peach Kuchen
3.78
(9)
16
Slow-Cooker Carne Adovada
4.27
(19)
25
Maryland Crab Cakes for Two
4.35
(17)
25
quick
Thai-Style Chicken and Sweet Potato Curry
4.79
(9)
10
Iowa Loose Meat Sandwiches
4.49
(21)
32
New Orleans Muffulettas
4.42
(10)
15
Strawberry Chiffon Pie
3.84
(12)
34
5 tested
Grapefruit Juice
1
Zucchini Fritters
4.39
(15)
29
Whole-Wheat Blueberry Muffins
4.46
(18)
36
Watermelon Salad
4.79
(14)
14
quick
Ham, Brie, and Apple Panini
4.43
(7)
6
vegetarian
Huevos Rancheros
3.8
(10)
19
Smoked Bourbon Chicken
4
(9)
23
Are Funky-Smelling Pickled Radishes Safe to Eat?
Reduced-Fat French Silk Pie
4
(1)
8
Smoky Potato Salad
3.67
(3)
6
Caper and Tarragon White Bean Dip
5
(1)
5
Goat Cheese and Lemon White Bean Dip
4.2
(5)
7
Gazpacho
4.28
(29)
33
Blackberry-Key Lime Trifle
5
(1)
5
Test Kitchen Tips for Macaroni and Cheese
Quick Smoked Pork Chops
5
(1)
4
quick
Pan-Seared Chicken Breasts with Chickpea Salad
4.29
(7)
11
Sun-Dried Tomato and Feta White Bean Dip
4
(6)
9
New England Bar Pizza with Baked Beans and Salami
4
(7)
3
quick
Grilled Turkey Pitas with Cucumber Salad
4.55
(11)
5
Grill-Roasted Peppers
3
(2)
4
quick
Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad
4.79
(9)
12
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