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September/October 2000
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September/October 2000
January/February 2003
March/April 2018
Category
Recipes
All-Purpose Caramel Sauce
4.09
(73)
135
Cognac and Mustard Pan Sauce
3.79
(10)
4
quick
Broiled Salmon with Mustard and Crisp Dilled Crust
4.34
(15)
6
quick
Porcini Mushroom and Marsala Pan Sauce with Rosemary
3.7
(10)
5
make ahead
vegetarian
The Ultimate Vegetable Stock
4.6
(10)
11
vegetarian
Garlic Mashed Potatoes
4.46
(9)
18
quick
Pan-Seared Steaks
4.25
(8)
4
Chicken Cacciatore with Portobellos and Sage
4.06
(15)
18
Chicken Cacciatore with White Wine and Tarragon
4.43
(7)
9
quick
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
5
(2)
5
Grand Marnier Souffle
4.26
(8)
14
vegetarian
Garlic Mashed Potatoes with Smoked Gouda and Chives
4.8
(5)
7
Fresh Corn Chowder
4.47
(22)
43
make ahead
Caramel Sauce with Dark Rum
4.38
(8)
4
quick
Red Wine Pan Sauce with Mustard and Thyme
4
(2)
2
Grand Marnier Souffle with Shaved Chocolate
4
(1)
3
make ahead
Orange-Espresso Caramel Sauce
make ahead
vegetarian
Risotto with Vegetable Stock
KahlĂșa SoufflĂ© with Ground Espresso
vegetarian
Gas-Grilled Marinated Portobello Mushrooms
3.43
(7)
3
quick
Broiled Salmon with Chutney and Crisp Spiced Crust
1
(1)
1
vegetarian
Stuffed Tomatoes with Parmesan, Garlic, and Basil
1
vegetarian
Charcoal-Grilled Marinated Portobello Mushrooms
5
(1)
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
1
make ahead
Coconut-Ginger Caramel Sauce
vegetarian
Grilled Marinated Portobellos with Tarragon
4
(1)
2
vegetarian
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano