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Issue 47
October 2004

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

4 TIPS AND TECHNIQUES

6 BRAISING BRISKET
An inexpensive cut of beef with million dollar looks. It's trendy restaurant food at home!

12 ARI WEINZWEIG, ZINGERMAN'S: SUNDAY DINNER ROAST CHICKEN
With a roast chicken built on a base of sliced bread, Ari has created the perfect Sunday dinner. But why wait until the end of the week?

16 WHITE CHEDDAR CHEESE SOUP
Creamy and satisfying, this soup is a breeze to create with a few easy tips.

18 STUFFED CHICKEN CLASSICS
Remember chicken Kiev and Cordon Bleu? These supper club classics are definitely back in style -- and simple to make in your own kitchen.

24 INDIAN CURRIES
With a make-ahead base, you can have spur-of-the-moment curry anytime you want! This dish is even better the next day.

28 ON THE SIDE: FOUR SALADS FOR FALL

30 BASIC CUISINE
What's mirepoix and beurre manié? How do you cut squash or hard-cook an egg? We'll show you.

32 BUTTERNUT TORTILLA SOUP

38 CAST IRON SKILLETS
Grandma always knew what was best -- she used cast iron and so should you.

46 Q&A

52 GREEN APPLE SHAKES
The familiar fall flavor of a caramel apple is reincarnated as a milk shake! The only thing missing is the wooden stick.

Feature

40 AEBLESKIVERS
The hardest part about making these little Danish pancake balls is how to pronounce them!

42 STUFFED BURGERS
Stuffed and topped, plain old cheeseburgers are turned into unique works of art.

48 SIMPLY THE BEST APPLE PIE
This pie is loaded with apples and tradition. Its keys? Great fruit and a homemade crust.