September / October
1998
Chicken Parmesan
Our streamlined recipe lets you put this classic dish on the table in 30 minutes…
Published: September 1998
Hash Brown Omelet with Cheddar, Tomato, and Basil
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot p…
Published: September 1998
Classic Hash Browns
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot p…
Published: September 1998
Classic Minestrone with Pancetta
By adding a piece of cheese rind or pancetta to water, we created an excellent m…
Published: September 1998
Tandoori Marinade for Grilled Lamb
The yogurt not only tenderizes, but also contributes the tandoori flavor.
Published: September 1998
Classic Minestrone with Rice or Pasta
By adding a piece of cheese rind or pancetta to water, we created an excellent m…
Published: September 1998
Foolproof Sponge Cake
This all-purpose recipe depends on a reliable combination of beaten yolks, whipp…
Published: September 1998
Lemon Marinade with Greek Flavorings for Lamb
Lemon, oregano, and thyme bring a leg of lamb home to Greece.
Published: September 1998
Cinnamon Swirl Rolls
For the best texture and to avoid air pockets, be frugal with the flour, use a l…
Published: September 1998
Garlic and Rosemary Oil for Grilled Lamb
The perfect marinade for grilled lamb.
Published: September 1998
Grilled Butterflied Leg of Lamb
Butterfly the leg, then grill it over a hot but indirect fire. And don't worry a…
Published: September 1998
Open-Faced Hash Browns with Ham, Tomato, and Swiss Cheese
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot p…
Published: September 1998
Soy Marinade with Honey and Thyme for Grilled Lamb
Add both saltiness and sweetness to grilled lamb.
Published: September 1998
Classic Minestrone
By adding a piece of cheese rind or pancetta to water, we created an excellent m…
Published: September 1998
Espresso Crème Caramel
With just the right proportion of whole eggs to yolks, you get a creamy, tender …
Published: September 1998
Sponge Cake with Rich Lemon Filling
This all-purpose recipe depends on a reliable combination of beaten yolks, whipp…
Published: September 1998
Classic Crème Caramel
With just the right proportion of whole eggs to yolks, you get a creamy, tender …
Published: September 1998
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