March / April
2001
Crispy Chocolate Chip Cookies
Three sweeteners and a slow but effective baking technique yield cookies with a …
Published: March 2001
Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Published: March 2001
Pasta with Garlic and Oil—Aglio e Olio
The marriage of cooked and raw garlic as well as a generous splash of extra-virg…
Published: March 2001
Broiled Asparagus with Soy-Ginger Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Sauteed Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Asparagus with Tomato-Basil Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, cr…
Published: March 2001
Simple Broiled Asparagus
In fewer than 10 minutes, you can have both perfectly broiled asparagus.
Published: March 2001
Thai-Style Curried Chicken Fried Rice
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Sauteed Wild Mushrooms
For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl…
Published: March 2001
Asparagus with Lemon-Shallot Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Orange, Cinnamon, and Star Anise Glaze
This glaze delivers unconventional, but still compatible, flavors to a baked ham…
Published: March 2001
Fried Rice with Peas and Bean Sprouts
For fried rice that is light and flavorful, cook the ingredients in batches and …
Published: March 2001
Classic Stuffed Bell Peppers
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Warm-Spiced Pan Sauce with Currants and Almonds
This sauce adds extra flavors to turkey cutlets.
Published: March 2001
Apple Cider and Brown Sugar Glaze
This glaze works well with ham and roast pork.
Published: March 2001
Roast Fresh Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Coca-Cola Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Spicy Pineapple-Ginger Glaze
A glaze is one way to transform an uncured ham
into a succulent pork roast.
Published: March 2001
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