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Issue 14
April 1999

Table of Contents

Departments

4 TIPS AND TECHNIQUES

14 SPRING SOUPS
Learn to make a vegetable stock, then use the stock to create light, pureed pea, asparagus, or radish soups.

18 WHOLE CANNED TOMATOES

20 WHAT'S HAPPENING IN FOOD

24 CORNING BEEF
Once I show you how to cure a brisket at home, "store-bought" corned beef won't be the same.

32 PECAN-CRUSTED RED SNAPPER
Make it quick -- fresh snapper, French beans and Remoulade Sauce.

36 QUESTIONS & ANSWERS

38 JELLY ROLL
Lemon filling rolled inside lemon cake, outlined with a layer of strawberry sauce. A Classic.

44 MAKING A GINGER-LEMON JELLY ROLL

Feature

6 JAMBALAYA
Classic Louisiana cuisine. Rice with sausage, crawfish, and ham -- flavored with pure Bayou heat.

12 NEW ORLEANS MUFFULETTA
With its built-in salad and layers of meat and cheese, this is one BIG sandwich. Open wide!

21 BEIGNETS
These "square doughnuts" are a New Orleans tradition. Serve them hot with lots of chicory coffee.

26 CORNED BEEF DINNER
This is corned beef re-invented. Rubbed, braised, and glazed -- a bold (/not boiled/) taste.

30 CORNED BEEF COMPANIONS
Oh no! Not the same old cabbage and potatoes. A new approach to old companions.