September / October
2003Fusilli with Tomatoes and Fresh Mozzarella
Just the right pairing of ingredients makes all the difference in these simple r…
Published: September 2003
Whole-Wheat Rustic Italian Bread
We set out to turn four basic ingredients—flour, water, yeast, and salt—into a c…
Published: September 2003
Mushroom Risotto with Pancetta and Sage
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: September 2003
Cinnamon-Raisin Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Glazed Maple-Pecan Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Staggering and Rotating During Baking
Here are some simple basics that go a long way toward avoiding common baking mis…
Published: September 2003
Apricot-Almond Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Mushroom Risotto
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Published: September 2003
Chicken Provencal with Saffron, Orange, and Basil
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: September 2003
Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: September 2003
Chicken Provencal
Could we rejuvenate this tired French country dish by bringing it back to its ro…
Published: September 2003
Crostini
Crostini—garlicky toast—is an excellent accompaniment to soups and salads.
Published: September 2003
Stir-Fried Beef and Broccoli with Oyster Sauce
This tasty stir-fry dish features tender beef and perfectly cooked broccoli.
Published: September 2003
Easy Apple Strudel
Classic apple strudel is an all-day affair. Could we get full apple flavor and a…
Published: September 2003
Orecchiette with Tomatoes, Fennel, and Parmesan
Just the right pairing of ingredients makes all the difference in these simple r…
Published: September 2003
Lightly Sweetened Creme Fraiche
Creme fraiche is a sophisticated cousin of whipped cream—it has the same velvety…
Published: September 2003
Ricotta Calzones
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: September 2003
Farfalle with Tomatoes, Olives and Feta
Just the right pairing of ingredients makes all the difference in these simple r…
Published: September 2003
Hearty Vegetable Soup
Really good vegetable soup, it turns out, is neither quick nor easy. But when pr…
Published: September 2003
Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
German Potato Salad
Tired of cold potato salads? German potato salad is best served warm and offers …
Published: September 2003
Oat Scones with Dried Cherries and Hazelnuts
The dry fat-free triangles passed off as scones at coffeehouses would make bette…
Published: September 2003
Ricotta Calzones with Sausage and Broccoli Rabe
With soggy fillings and bready crusts, bad calzones are a dime a dozen. After ba…
Published: September 2003
Baking Basics: Testing for Doneness
Here are a few tips when testing baked goods for doneness.
Published: September 2003
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