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March/April 2003
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Scalloped Potatoes
Simple Carrot Cake with Cream Cheese Frosting
Simple Beef Chili with Kidney Beans
Glazed Carrots
Italian Pasta and Bean Soup—Pasta e Fagioli
Honey-Glazed Carrots with Lemon and Thyme
Understanding Baking Powder
Mayonnaise
Buy the Winner
Spiced Carrot Cake with Vanilla Bean-Cream Cheese Frosting
Maple-Glazed Pork Roast
Glazed Lemon Cookies
Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake
Wilted Spinach Salad with Warm Bacon Dressing
Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce
Canned White Beans
Buy the Winner
Tomato Puree
Buy the Winner
Beef Chili with Bacon and Black Beans
Glazed Carrots with Ginger and Rosemary
Low-Fat Mayonnaise
Buy the Winner
Scalloped Potatoes with Chipotle Chile and Smoked Cheddar Cheese
Italian Pasta and Bean Soup with Orange and Fennel
Campanelli with Asparagus, Basil, and Balsamic Glaze
Glazed Lemon and Crystallized Ginger Cookies
Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese
Glazed Curried Carrots with Currants and Almonds
Maple-Glazed Pork Roast with Smoked Paprika
Maple-Glazed Pork Roast with Star Anise
Scalloped Potatoes with Mushrooms
Maple-Glazed Pork Roast with Rosemary
Maple-Glazed Pork Roast with Orange Essence
Glazed Lemon-Orange Cornmeal Cookies
Pan-Roasted Chicken Breasts with Garlic-Sherry Sauce
Pan-Roasted Chicken Breasts with Sweet-Tart Red Wine Sauce
Farfalle with Asparagus, Toasted Almonds, and Browned Butter
Pan-Roasted Chicken Breasts with Onion and Ale Sauce

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