May / June
1993Roasted Tomato, Fennel, and Asiago Pizza
Grilling pizza in the backyard produces an extraordinarily crisp dough and makes…
Published: May 1993
Roasted Tomato, Grilled Shrimp, and Farmer's Cheese Pizza
Grilling pizza in the backyard produces an extraordinarily crisp dough and makes…
Published: May 1993
Strawberry and Rhubarb Compotes with Sugared Pecans
With two basic techniques and syrups of varying densities and flavors, you can m…
Published: May 1993
Grilled Shrimp Topping for Pizza with Roasted Tomatoes and Farmer's Cheese
Use this topping for grilled pizza to create an especially seasonal dish.
Published: May 1993
Thai-Style Asparagus with Chiles, Garlic, and Basil
We compared three techniques—boiling, steaming, and microwaving—to determine the…
Published: May 1993
Buttered Spaetzle
Spaetzle are thin, pasta-like dumplings common to Alsace, southern Germany, and …
Published: May 1993
Master Recipe for Garlic Herb Pizza Crust
Grilling pizza in the backyard produces an extraordinarily crisp dough and makes…
Published: May 1993
Fluffy Biscuits
Biscuits can be soft and fluffy or flaky and high-rising. Each type requires sur…
Published: May 1993
Roast Leg of Lamb with Red Chile Crust and Jalapeño Preserves
We used some French techniques to create a roast leg of lamb with a kick.
Published: May 1993
Cheddar Biscuits
Biscuits can be soft and fluffy or flaky and high-rising. Each type requires sur…
Published: May 1993
Roast Chicken with Dijon Mustard-Thyme Sauce
An especially flavorful method for cooking chicken breasts.
Published: May 1993
Poached Pears with Star Anise
Serve these with vanilla ice cream or as the base for pear soufflé.
Published: May 1993
Herb Biscuits
Biscuits can be soft and fluffy or flaky and high-rising. Each type requires sur…
Published: May 1993
Flaky Biscuits
Biscuits can be soft and fluffy or flaky and high-rising. Each type requires sur…
Published: May 1993
Jumbo Asparagus Salad with Parma Ham, Parmesan, and Lemon Vinaigrette
Three techniques--boiling, steaming, and microwaving--are compared to determine …
Published: May 1993
Ginger Beurre Blanc
Use an immersion blender to make this velvety, ginger-flavored classic, excellen…
Published: May 1993
Master Recipe for Steamed Asparagus
Three techniques—boiling, steaming, and microwaving—are compared to determine th…
Published: May 1993
Peaches and Cherries Poached in Spiced Red Wine
With two basic techniques and syrups of varying densities and flavors, you can m…
Published: May 1993
Grilled Asparagus
Three techniques--boiling, steaming, and microwaving--are compared to determine …
Published: May 1993
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