January / February
2000
Pan-Fried Fresh Salmon Cakes
How do you get a delicate yet toothsome texture and a soft but clear salmon flav…
Published: January 2000
Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence
Here’s how to get the fat out of these notoriously fatty but flavorful ribs, the…
Published: January 2000
Pan-Fried Smoked Salmon Cakes
How do you get a delicate yet toothsome texture and a soft but clear salmon flav…
Published: January 2000
Pan-Fried Fresh Salmon Cakes with Cheese
How do you get a delicate yet toothsome texture and a soft but clear salmon flav…
Published: January 2000
The Best Chocolate-Dipped Triple Coconut Macaroons
Many store-bought coconut macaroons are achingly sweet, sticky mounds of semicoo…
Published: January 2000
Escarole and Orange Salad with Green Olive Vinaigrette
Most salads made with oranges simply don't have enough orange flavor. We found t…
Published: January 2000
Sweet Tart Pastry
Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is…
Published: January 2000
Simple Broiled Chicken
Broiled chicken is quick and easy, but it doesn't have to be ordinary.
Published: January 2000
Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette
Most salads made with oranges simply don't have enough orange flavor. We found t…
Published: January 2000
Simple Broiled Chicken Breasts
Broiled chicken is quick and easy, but it doesn't have to be ordinary.
Published: January 2000
Triple Coconut Macaroons
Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough tha…
Published: January 2000
Simple Broiled Chicken Thighs
Broiled chicken is quick and easy, but it doesn't have to be ordinary.
Published: January 2000
Country-Style Potato-Leek Soup with Kielbasa
For a country-style soup with the best flavor, we had to find the right variety …
Published: January 2000
Country-Style Potato-Leek Soup
For a country-style soup with the best flavor, we had to find the right variety …
Published: January 2000
Country-Style Potato-Leek Soup with White Beans
For a country-style soup with the best flavor, we had to find the right variety …
Published: January 2000
Freezing Red Wine for Cooking
Will frozen wine produce different results when used in cooking?
Published: January 2000
Simplified Cassoulet with Pork and Kielbasa
Can you make a great cassoulet in a few hours without sacrificing the deep, meld…
Published: January 2000
Dry Jack Cheese
Where does Dry Jack cheese fall on the spectrum of hard cheeses and how does it …
Published: January 2000
Classic Lemon Tart
We adjusted the ingredients to produce a lemon tart with a silken texture, the p…
Published: January 2000
Spicy Jamaican Jerk Dipping Sauce
This is an excellent sauce to add flavor to plain, broiled chicken.
Published: January 2000
Simplified Cassoulet with Lamb and Andouille Sausage
Can you make a great cassoulet in a few hours without sacrificing the deep, meld…
Published: January 2000
Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
Here’s how to get the fat out of these notoriously fatty but flavorful ribs, the…
Published: January 2000
Avocado-Orange Salad with Romaine and Lime-Cumin Dressing
Most salads made with oranges simply don't have enough orange flavor. We found t…
Published: January 2000
Coconut Products
Is there a difference between coconut milk and coconut cream? And what about cre…
Published: January 2000
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