September / October
2000Gas-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Charcoal-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Grilled Marinated Portobellos with Tarragon
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Stuffed Tomatoes with Parmesan, Garlic, and Basil
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: September 2000
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: September 2000
Caramel Sauce with Dark Rum
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Garlic Mashed Potatoes
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: September 2000
Garlic Mashed Potatoes with Smoked Gouda and Chives
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: September 2000
Cognac and Mustard Pan Sauce
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Pan-Seared Steaks
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Red Wine Pan Sauce with Mustard and Thyme
A quick pan sauce to serve with pan-seared steaks.
Published: September 2000
The Ultimate Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: September 2000
Porcini Mushroom and Marsala Pan Sauce with Rosemary
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Risotto with Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: September 2000
Broiled Salmon with Mustard and Crisp Dilled Crust
Two-stage broiling yields the perfect texture, and a surprise ingredient makes t…
Published: September 2000
Chicken Cacciatore with Portobellos and Sage
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: September 2000
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Broiled Salmon with Chutney and Crisp Spiced Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: September 2000
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: September 2000
Grand Marnier Souffle with Shaved Chocolate
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000
Orange-Espresso Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Coconut-Ginger Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Kahlúa Soufflé with Ground Espresso
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000
Grand Marnier Souffle
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000
Fresh Corn Chowder
This fresh-tasting chowder--which some may call a soup--uses grated corn as a th…
Published: September 2000
Chicken Cacciatore with White Wine and Tarragon
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: September 2000
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