January / February
1998
Beef Barley Soup with Mushrooms and Thyme
Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few smal…
Published: January 1998
Beef Noodle Soup
Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few smal…
Published: January 1998
Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce
By cooking noodles and winter greens together, then adding the sauce, you can sa…
Published: January 1998
Oven-Fried Bacon
For perfectly crisp, evenly cooked bacon with no hassle, use the oven instead of…
Published: January 1998
Microwave Polenta
Unlike the stovetop method, microwave polenta does not require constant stirring…
Published: January 1998
Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce
By cooking noodles and winter greens together and then adding the sauce, you can…
Published: January 1998
Steamed Salmon Fillets
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
Black Beans with Ham Hocks and Dry Sherry
For the most full-flavored beans, don't presoak, cook in liquid flavored with a …
Published: January 1998
Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce
By cooking noodles and winter greens together and then adding the sauce, you can…
Published: January 1998
Steamed Littleneck Clams
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
Black Beans with Ham Hocks, Cilantro, and Lime
For the most full-flavored beans, don't presoak, cook in liquid flavored with a …
Published: January 1998
Steamers
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
The Best Bran Muffins
Full-flavored, moist muffins require a mix of whole wheat and all-purpose flour,…
Published: January 1998
Classic Spaghetti and Meatballs
Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and…
Published: January 1998
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