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Issue 19
February 2000

Table of Contents

Departments

4 TIPS AND TECHNIQUES

23 WHAT'S HAPPENING IN FOOD

38 BELGIAN WAFFLE IRONS

40 QUESTIONS AND ANSWERS

44 CHOCOLATE WAFFLES WITH BLACK CHERRY SAUCE

Feature

6 DIPS TO CROSTINI
Start with a few Italian dips and end up with eye-popping appetizers that take minimal work.

10 LASAGNA WITH MARINARA SAUCE
Tips and techniques for making lasagna that's not heavy, yet full of flavor.

14 LASAGNA WITH BOLOGNESE SAUCE
A true Italian lasagna with thin pasta, smooth ricotta, and a great Bolognese.

16 LASAGNA WITH ROASTED RED PEPPER SAUCE
Using good lasagna techniques, add a twist with Red Pepper Sauce.

18 MINESTRONE
With vegetables and cheese for flavor, and pasta to thicken, this classic soup is perfect for winter.

20 GRISSINI
Even if you're not into baking, you'll like making these breadsticks. They're as easy as they are tasty.

24 FENNEL
Learn how to use this versatile, yet misunderstood vegetable.

28 SHRIMP
Shrimp isn't cheap. So you'd better know what to look and ask for when you hit the market.

32 BBQ SHRIMP
This BBQ Shrimp is different -- rich and spicy. But the way you eat it is what makes it so much fun.

34 SCAMPI
Scampi can overcook in a heartbeat. Here's a great recipe that turns out perfect shrimp every time.

35 BELGIAN WAFFLES
It's yeast in the batter that makes Belgian Waffles light and crisp.

42 MOLTEN CHOCOLATE CAKES
If we didn't have to watch our waistlines, we'd have these easy-to-make molten cakes once a week.