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February/March 2019
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February/March 2019
February/March 2006
Category
Recipes
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Ingredients
Equipment
Greek Chicken
4.32
(274)
262
Aglio e Olio (Spaghetti with Garlic and Olive Oil)
3.82
(52)
32
Stuffed Turkey Wings
4.45
(11)
26
6 tested
Electric Griddles
35
Buy the Winner
One-Pan Meatloaf with Potatoes and Brussels Sprouts
4.07
(16)
22
quick
Vegetarian Ramen with Shiitakes and Soft Eggs
4.58
(41)
31
Clementine Cake
4.26
(41)
133
make ahead
Broccoli and Cheese Casserole with Crunchy Topping
4.53
(17)
23
4 tested
Ready-to-Bake Biscuits
8
Ultimate Caesar Salad
4.07
(45)
28
Easy Mexican Rice
4.13
(68)
71
Popcorn Chicken
4.51
(33)
39
Huevos Rancheros for Two
3.91
(12)
8
Pork Tenderloin Roulade with Bacon, Apple, and Gruyère
4.42
(17)
15
quick
Ground Beef and Chorizo Tacos
4.21
(25)
58
Candied Bacon
4.47
(22)
29
Warm German Potato Salad
4.28
(38)
32
The Difference Between Grating and Shredding Cheese
Triple-Chocolate Sticky Buns
4.54
(13)
48
quick
Orecchiette with Shrimp, Pepperoncini, and Basil
4.3
(61)
53
quick
Stuffed Portobello Mushrooms
4.75
(4)
4
5 tested
American Provolone
2
Buy the Winner
Sweet-and-Sour Baby Back Ribs
4.62
(13)
36
Mediterranean Steak and Pita Salad
5
(6)
9
quick
Buffalo Chicken Calzones
4.38
(8)
15
Chocolate Strawberry Cake
4.2
(5)
24
quick
Pork Meatball Banh Mi
4.45
(11)
18
Slow-Cooker Herbed Pork with White Beans and Kale
4.5
(2)
34
Jerk Candied Bacon
5
(4)
2
Steak Marsala
4.13
(8)
8
Chipotle Candied Bacon
5
(2)
2
Rosemary Candied Bacon
5
(3)
3
quick
Pan-Seared Chicken Breasts with Braised Fennel, Olives, and Orange
4.83
(6)
9
Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar
4.6
(5)
4
quick
Filets Mignons with Rosemary Potatoes and Bourbon Cream Sauce
3.5
(6)
3
quick
Plantain-Crusted Pork Chops with Black Bean and Avocado Salad
10
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