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Issue 104
April 2014

Table of Contents

Departments

4 FROM OUR READERS

6 Q&A

8 PAELLA RISOTTO WITH SHRIMP AND CHORIZO

14 PURÉED BEET SOUP

16 SOUR CREAM OLD-FASHIONED DOUGHNUTS

20 LAMB CHOPS WITH STRAWBERRY-BALSAMIC SAUCE

24 CLAMS CASINO PASTA WITH TOASTED BREAD CRUMB TOPPING

37 CORNED BEEF COLCANNON SOUP

42 CLASSIC GRILLED CHEESE SANDWICH

46 ASPARAGUS & PROSCIUTTO SALAD WITH LEMON VINAIGRETTE

48 IRISH CREAM CHEESECAKE

51 WEEKNIGHT MENUS
Making a wholesome dinner in a reasonable amount of time is what these menus are designed to do.

60 GRILLED ASIAN CHICKEN

Feature

28 UPSIDE-DOWN CHICKEN PIES
You’ll literally flip for these updates to grandma’s pot pie with biscuit and cornbread crust options.

32 SALMON FOR SPRING
From a special meal with a whole side of salmon to Japanese salmon cakes, this fish never tasted so good.