January / February
1999
Classic Bolognese Sauce
For the richest flavor and the most tender meat, simmer a mix of chuck, pork, an…
Published: January 1999
Spicy Stir-Fried Green Beans and Scallions
Resist the twin temptations to toss in every vegetable in the refrigerator and t…
Published: January 1999
Coq au Vin
Why make Coq au Vin? That was our question until we rediscovered (and then strea…
Published: January 1999
Baked Puffed Flatbread
We wanted to make a quick flatbread with a soft yet chewy texture and a slightly…
Published: January 1999
Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
Blanching in plenty of salted water before further cooking helps remove bitterne…
Published: January 1999
Broccoli Rabe with Garlic and Red Pepper Flakes
Blanching in plenty of salted water before further cooking helps remove bitterne…
Published: January 1999
Broccoli Rabe with Ginger and Garlic
Blanching in plenty of salted water before further cooking helps remove bitterne…
Published: January 1999
Simple Shrimp Scampi
Quick cooking creates plump, tender shrimp with plenty of delicious, natural-tas…
Published: January 1999
Rich Bread Pudding with Crisp Cinnamon-Sugar Topping
Real bread pudding should be a lot more than baked custard with a top layer of b…
Published: January 1999
Twice-Baked Potatoes with Cheddar Cheese and Scallions
Double bake the potato shells, choose the right dairy for the filling, and finis…
Published: January 1999
Twice-Baked Potatoes with Smoked Salmon and Chives
Double bake the potato shells, choose the right dairy for the filling, and finis…
Published: January 1999
Twice-Baked Potatoes with Chipotle Pepper and Onion
Double bake the potato shells, choose the right dairy for the filling, and finis…
Published: January 1999
Stir-Fried Carrots and Parsnips with Ginger, Maple, and Anise
Resist the twin temptations to toss in every vegetable in the refrigerator and t…
Published: January 1999
Rich Bread Pudding with Raisins and Walnuts
Real bread pudding should be a lot more than baked custard with a top layer of b…
Published: January 1999
Twice-Baked Potatoes with Monterey Jack and Pesto
Double bake the potato shells, choose the right dairy for the filling, and finis…
Published: January 1999
Stir-Fried Asparagus with Red Peppers and Almonds
Resist the twin temptations to toss in every vegetable in the refrigerator and t…
Published: January 1999
Stir-Fried Cabbage and Bean Sprouts with Cilantro and Lime
For this recipe, resist the twin temptations to toss in every vegetable in the r…
Published: January 1999
Cakey Cream Cheese Brownies
The secret to rich, tender cream cheese brownies is the correct proportion of in…
Published: January 1999
Pan-Grilled Flatbread
We wanted to make a stovetop flatbread with a soft yet chewy texture and a sligh…
Published: January 1999
French Onion Soup Gratinee
We found most recipes for this French classic uninspiring. Here's how we strived…
Published: January 1999
Twice-Baked Potatoes with Pepper Jack Cheese and Bacon
Double bake the potato shells, choose the right dairy for the filling, and finis…
Published: January 1999
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