September / October
1996Slow-Roasted Beef with Red Wine Pan Juices (For a Cheap Roast)
Contrary to accepted kitchen wisdom, the final internal temperature of the roast…
Published: September 1996
Make-Ahead Chocolate Souffle
The secret to a bold, intense chocolate soufflé is a high proportion of chocolat…
Published: September 1996
Bruschetta with Tomatoes and Basil
The original version is toasted (not baked) and flavored with olive oil and raw …
Published: September 1996
American Pie Dough
Suggestions from our readers sent us back into the kitchen to try varied additio…
Published: September 1996
Bruschetta with Red Onions, Herbs, and Parmesan
The original version is toasted (not baked) and flavored with olive oil and raw …
Published: September 1996
Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation
Use the right mix of meat, choose from three possible fillers, and bake the loaf…
Published: September 1996
Oven-Dried Tomatoes
Surprisingly, the best technique does not use the lowest oven temperature, but i…
Published: September 1996
Delicate Coconut Macaroons
We perfect almond macaroons and five flavorful variations.
Published: September 1996
Bruschetta with Grilled Portobello Mushrooms
The original version is toasted (not baked) and flavored with olive oil and raw …
Published: September 1996
Rice Pudding with Cinnamon and Dried Fruit
Highlight the rice by cooking it in water first and eliminating extra ingredient…
Published: September 1996
Rice Pudding with Orange and Toasted Almonds
Highlight the rice by cooking it in water first and eliminating extra ingredient…
Published: September 1996
Oven-Dried Tomato Sauce with Pancetta and Hot Pepper
Surprisingly, the best technique does not use the lowest oven temperature, but i…
Published: September 1996
Fudge-Almond Macaroons
We perfect almond macaroons and five flavorful variations.
Published: September 1996
Simple Stovetop Rice Pudding
Highlight the rice by cooking it in water first and eliminating extra ingredient…
Published: September 1996
Peppered Oven-Dried Tomato Relish
Surprisingly, the best technique does not use the lowest oven temperature, but i…
Published: September 1996
Muffuletta
When poorly prepared, a muffuletta is a soggy, bland sandwich that can easily fa…
Published: September 1996
Pine Nut-Crusted Almond Macaroons
We perfect almond macaroons and five flavorful variations.
Published: September 1996
American Pie Dough with Sour Cream
Suggestions from our readers sent us back into the kitchen to try varied additio…
Published: September 1996
Cream-Braised Cabbage with Lemon and Shallots
A quick braise-sauté creates cabbage that is crisp-tender and flavorful.
Published: September 1996
Pistachio Macaroon Buttons
We perfect almond macaroons and five flavorful variations.
Published: September 1996
Lemon-Almond Macaroons
We perfect almond macaroons and five flavorful variations.
Published: September 1996
Firm Crust American Pie Dough
Suggestions from our readers sent us back into the kitchen to try varied additio…
Published: September 1996
Bruschetta with Fresh Herbs
The original version is toasted (not baked) and flavored with olive oil and raw …
Published: September 1996
Braised Cabbage with Parsley and Thyme
A quick braise-sauté creates cabbage that is crisp-tender and flavorful.
Published: September 1996
Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze
Use the right mix of meat, choose from three possible fillers, and bake the loaf…
Published: September 1996
Chocolate Souffle
The secret to a bold, intense chocolate soufflé is a high proportion of chocolat…
Published: September 1996
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