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Issue 48
December 2004

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

4 TIPS

6 A HOLIDAY CLASSIC: GLAZED AND ROASTED TURKEY
Picture-perfect is one way to describe this bird, but it actually tastes as good as it looks.

16 STUFFED PORK LOIN
Need a great alternative for your holiday table? This lean, succulent pork loin stuffed with flavorful polenta dressing can stand in proudly.

22 SESAME TUNA
Cooking for two can be tough, but we're up to the challenge. This tuna dish is easy, elegant, and efficient -- no leftovers!

26 MARY ANN ESPOSITO
Author, host, and creator of her own cooking show, Mary Ann gives you two good reasons to bump up your carb intake!

30 GOT TURKEY?
A sandwich, entree, and two soups -- made with leftover turkey!

32 BASIC CUISINE
How do you chop, dice, and mince? Or use a water bath? We'll show you, along with how to reduce liquids and use an egg wash.

34 SUGAR
How sweet it is!

36 THERMOMETERS
No more "it looks done" temperature readings. These thermometers really perform.

38 BREAKFAST STRUDEL

44 Q&A

52 CHAI EGGNOG
All the comforts of home in a mug, flavored with spices from around the world.

Feature

12 TOPPED OFF SIDES
Tired of rerun side dishes at every get-together? The twist on these familiar favorites is the toppings.

46 THE BASICS OF BRÛLÉE
We take this restaurant favorite and make it lighter-tasting -- a perfect end to a big holiday meal.