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Issue 44
April 2004

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Recipes

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Table of Contents

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4 TIPS AND TECHNIQUES

6 ENCHILADAS
Simple and good... enchiladas are everybody's favorite. But wait, there are techniques to know.

12 CLASSIC PAELLA
A plain frying pan, canned broth, and simple ingredients make this paella easy without diminishing the flavor from the original.

16 DAVID ROSENGARTEN -- LINGUINE WITH CLAM SAUCE
David Rosengarten brings back classics in his newest book about foods we eat in America. He shares his favorite with us, Linguine with Clams.

20 THE PERFECT RACK OF LAMB
Rack of lamb isn't just for the restaurant menus anymore. This simple cooking technique will have you eating lamb at home all the time!

26 SIMPLE SPRING SIDES
Side dishes are always hard to come by. Try these four to prop up any entree.

28 BASIC CUISINE
Crimping pie crust, using saffron, frenching lamb racks, and grating nutmeg -- four basics you'll be glad to know a little more about.

30 CHICKEN CACCIATORE SOUP
A hearty soup that the whole family will love to eat. There's a surprise at the bottom of the bowl!

32 HAND BLENDERS
Today, hand blenders are a useful kitchen tool. We tested some and here are our top 6.

34 OILS YOU NEED IN YOUR KITCHEN

40 SUN-DRIED TOMATO CRUSTED CHICKEN
Recipes good enough for weekend company but made for weeknight schedules.

46 Q&A

52 BANANA ENCHILADA
Here's a fun twist to an old favorite -- a sweet enchilada. Caramel, bananas, and strawberries combine to make this unusually good dessert.

Feature

36 VERSATILE VINAIGRETTES
Vinaigrettes can be used in a variety of ways. Check out these four unique recipes.

48 BUTTERMILK PIES
Oh so simple, but oh my, what a pie! Add a splash of fruit and you have a blue-ribbon award winner.

Cheesy Potato Soup

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download