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Issue 49
February 2005

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

4 TIPS

6 MEATLOAF PERFECTED
This meatloaf is kid-tested and family-approved -- you can't get a tougher audience than that! The Chunky BBQ Topping is awesome!

12 A MASTER'S CLASS: STEAK DIANE
A tribute to one of America's most well-known and respected kitchen personalities. This recipe is just one of Julia Child's memorable moments.

16 JAPANESE TEMPURA
Leave it to the Japanese to make fried food a fine art! If you're going to splurge on fat and calories, I can't think of a better way to do it.

21 LEMONS
By far the most valuable and versatile fruit in your kitchen -- inside and out.

24 STUFFED PORK CHOPS
Small households shouldn't have to sacrifice good eating, so treat yourself to these chops.

32 BASIC CUISINE
A few simple kitchen tricks can make all the difference. Brush up on roasting garlic, boiling pasta, pitting olives, and slicing a bell pepper.

34 SANTOKU KNIVES
These quirky-looking knives are HOT! But are they worth all the hype and money?

36 WIENER SCHNITZEL

42 Q&A

46 4 FABULOUS PANINI
Which panini should you start with? Don't worry, you can't go wrong with any of them.

52 BANANA TRIFLE PARFAITS

Feature

22 GOLD RUSH: TANGY LEMON BARS
A buttery almond base is topped with pucker-up tart lemon curd. These are lemon bars to die for!

28 FAJITA NACHOS
'Tis the season for football, and these nachos are the perfect game-day repast. Set up a build-your-own nacho bar and listen to the people cheer!

45 PRESSING MATTERS: MAKING PANINI SANDWICHES
If you can make grilled cheese, you can toast panini sandwiches. No fancy panini press required -- these are decidedly low-tech but still darn delicious.

48 FROM HUMBLE TO HIGH CLASS: BANANA CREAM PIE
Talk about an extreme makeover! You'll hardly recognize this new and improved banana cream pie.