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Issue 20
April 2000

Table of Contents

Departments

4 TIPS AND TECHNIQUES

6 THE BASICS OF EGGS
It's final. Egg knowledge comes before both the chicken and the egg!

16 SPIRAL-SLICED HAMS
Spring is the time for ham. Try one of the spiral-sliced hams that we mail ordered and taste tested.

18 WHAT'S HAPPENING IN FOOD

36 QUESTIONS & ANSWERS

44 PARMESAN BASKETS

Feature

11 BONELESS LEG OF LAMB
Forget "gamey" lamb. Here's a roasted boneless leg that's mild and paired with a great sauce.

19 POTATO GRATINS
This isn't just another potato gratin. The three recipes use different techniques to enhance the flavor of potatoes.

22 INDIAN-STYLE CURRY
Good Indian curry is tough to beat. This one is the real deal -- from spices to techniques.

30 MUSHROOMS
There's more to mushrooms than just the white buttons. Here are eight popular varieties you can find in the store.

33 ROASTED STUFFED MUSHROOMS
Learn an easy technique for making stuffed mushrooms that aren't soggy.

34 SAUTEED MUSHROOM VINAIGRETTE
Use a popular cooking technique to make this unusual vinaigrette.

35 GRILLED PORTABELLA PITA PIZZAS
Grill up these meaty mushrooms, then make flavorful pita pizzas with an easy Chili Aioli.

38 USING FRESH COCONUT
There are certain things worth the work. Fresh coconut is one of them. Learn how and why.

40 COCONUT CAKE
Think coconut cake is just white cake with coconut? Think again. Citrus takes this cake.