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Issue 37
February 2003

Online Extras

Recipes

Table of Contents

Departments

4 TIPS & TECHNIQUES

6 COOKING FRESH FISH
We all /want/ to eat more fish, but preparing it can be a mystery. No more. Three fish, three recipes -- now you've got no excuse!

12 5-INGREDIENT PASTAS
Pantry staples plus five ingredients equals three great pasta dinners -- made in no time at all.

16 OVEN-FRIED CHICKEN
Loaded with flavor without a load of guilt. It's skinless, oven-cooked, and every bit as good as regular fried!

30 SALT TO TASTE
There's a lot more to salt than just the blue box. It has quite a story.

32 KING ARTHUR FLOUR -- WHITE BREAD
Treat yourself to the ultimate comfort food: just-out-of-the-oven baked bread. Will you please pass the butter?

36 TOASTERS
Do they make toasters like the old days? We tested several to find out.

42 QUESTIONS & ANSWERS

44 CREAM CHEESE FILLED CUPCAKES
Sweet, simple treats for your Valentine -- any time!

Feature

7 POACHING FRESH FISH
Poached fish -- with flavor! It isn't as crazy as it sounds.

18 SIDES FOR OVEN-FRIED CHICKEN
3-Cheese Potato Gratin and Hot Coleslaw are perfect sides for fried chicken, but there are tricks to success.

20 SMOTHERED OVEN-FRIED CHICKEN
Can you make oven-fried chicken better? You bet. Smother it in a simple, rich, flavorful gravy.

22 BEEF BOURGUIGNONNE
A classic French dish that's easy to make. The secret is marinating the beef.

26 BEAN SOUPS
What's not to love? They're nutritious, simple, and loaded with flavor.

38 CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
No more searching for the perfect chocolate cake. This is it!

40 THE ICING ON THE CAKE
How about a little variety? These two mouthwatering icings will provide plenty of alternatives for your whole family. Enjoy!