Table of Contents
I admit, I was skeptical about vertical roasting. But juicy, tender chicken made me a believer -- you really can teach an old dog new tricks!
Roasted chicken with spring vegetables and lemon-honey sauce7
The roasting method may be quirky, but there's nothing odd about vegetables and rich sauce served with honey-glazed chicken.
Margaret Fox: Huevos rancheros10
Margaret's unique poaching method puts a new spin on this traditional Mexican brunch dish. A lot of it is make-ahead too -- bonus!
Making an investment in a power juicer isn't for everyone. But if you're thirsty for nutritious, fresh juice, read this article before buying one.
Stuffing flank steak16
With a few simple steps, an inexpensive cut of beef becomes a dinner worthy of company!
Butterflying Flank Steak
Argentine stuffed flank steak18
In Argentina, beef is king. So what better place to look for inspiration and great flavor?
These spicy roasted potato wedges are the perfect complement to the South American flank steak.
All-American stuffed flank steak21
The technique doesn't change, but the flavors sure do! This "barbecued" stuffed flank steak is a full meal deal!
Mushroom ragù with soft polenta22
Traditional Italian ragù is loaded with meat -- but it doesn't have to be. This vegetarian recipe will satisfy the carnivore in all of us.
Curried lentil "burritos"24
Mexico and India may seem worlds apart, but they transcend borders in this meatless dish.
Rolling a Burrito
We've come a long way since the green can of powdery cheese, but all the varieties of Parmesan make choosing hard. Here's what you need to know about buying it.
Simple Caesar salad28
Parmesan takes center stage in this revved up Caesar salad. You'll love the eggless dressing, crispy prosciutto, and cool croutons!
Expand your kitchen horizons as you learn about bouquet garni, toasting nuts, creaming butter, and tying a roast with surgeon's knots.
French onion salisbury steak32
Greens & chops36
Swiss Cheese Fondue
Cheese fondue was made for winter Sundays—warm, casual, and easy-going. Call a friend and start dipping.
2 cups shredded Gruyere cheese (8 oz.)
2 cups shredded Swiss or Emmental cheese (8 oz.)
1 T. cornstarch
Simmer; Remove Garlic, Add Cheese:
1 cup dry white wine (like sauvignon blanc)
1 T. fresh lemon juice, strained
1 clove garlic, crushed
1 T. brandy or Cognac, (optional)
Freshly ground white pepper and nutmeg to taste
Toss cheeses and cornstarch together in a mixing bowl.
Simmer wine, lemon juice, and garlic in a large, heavy saucepan over medium heat—bubbles should just break the surface. Remove garlic and discard. Add handfuls (about 1 cup) of cheese to the simmering wine, stirring with a wooden spoon. Make sure the cheese has nearly melted before adding more. Increase heat slightly if cheese doesn’t seem to want to melt, but don’t boil.
Add brandy, pepper, and nutmeg to melted cheese. Transfer to fondue pot over medium flame (it can bubble gently, but don’t boil). To eat, spear dippers on forks and swirl in the fondue (stir to the bottom to prevent separating).
Dippers: Allow 1 cup bite-size bread cubes per person. There should be crust on each cube so it won’t fall apart in the cheese. Tart apples (Granny Smith) and firm pears (Bosc) are good dippers—figure one fruit per person. Slice just before serving; dip in lemon water to prevent browning. Use a variety of blanched and raw vegetables for color and texture. Plan on serving about ¼ lb. (about 2 cups) prepared vegetables for each person.
per 1/6th of recipe: 300 calories; 59 calories from fat; 20g total fat; 3g carb.; 169mg sodium
Artichokes with Aioli
An artichoke makes a terrific first course. Serve our aioli dipping sauce in the hollowed-out hole in the artichoke.
For the Aioli—
Combine in Food Processor:
1 garlic clove, halved
1 T. lemon juice
1⁄8 t. salt
Slowly Drizzle in:
1 cup olive oil
For the Stuffed Artichokes—
Prepare and Steam for Stuffing:
1⁄4 cup mild Italian sausage, crumbled
2 cloves garlic
1 1⁄2 cups fine bread crumbs
6 T. Gruyere cheese, grated
3 T. parsley, minced
Salt and pepper to taste
Stuff 4 Steamed Artichokes with:
Drizzle each with:
1 T. olive oil
Top each with:
1 T. Aioli Sauce
Combine egg, garlic, lemon juice, and salt in bowl of food processor. Process for 10 seconds.
Slowly drizzle in oil through tube. As the oil is added, the sauce becomes as thick as mayonnaise.
To prepare artichokes, cut off the stem. You can also break off the stem which pulls out any unwanted fibers. Cut off the top third of the artichoke. There’s no need to remove the sharp points. Force leaves apart at center. With a melon baller, scrape out fuzzy choke and discard. Place artichokes in a large non-reactive bowl filled with cold water and 2 T. lemon juice. In a large pot, bring 2" of water to a boil. Place the artichokes with the stem section facing down. This prevents them from rolling. Cover and steam them for about 10 minutes before you check them. If you need to, add a little water to prevent scorching. Test for doneness by sticking a fork or skewer into the stem end. The tines should go into the stem easily when it’s done. Remove artichokes from the pot and let them drain, upside-down, for a minute or two.
Saute crumbled sausage in a pan over medium heat. Press garlic over the cooked sausage. Cook 1 minute and then drain fat. Make sure the sausage crumbles are small — they’ll be easier to distribute in the leaves.
Combine with crumbs, cheese, parsley, salt and pepper. Pull open the cooked artichokes.
Stuff the center cavity and leaves with crumb mixture. Try to insert mixture into every leaf. Place them on a foil “boat” on a baking tray.
Drizzle with 1 Tbsp. oil and bake in a 350° oven for 15–20 min., or till warmed through. Remove the tray from the oven and turn on your broiler.
Top each artichoke with 1 Tbsp. of Aioli Sauce. Broil for 3-5 minutes — just enough to add a few hints of rich, brown color to the aioli.
Per serving: 586 calories; 56 calories from fat; 37g total fat; 50g carb.; 725mg sodium
Our favorite dinner rolls40
Yeast-intimidated cooks, have no fear! Once you pull these light, fluffy rolls from the oven, you'll never be afraid of bread baking again.
Ham the way it should be43
Valuable tips for buying, baking, glazing, and carving the perfect ham.
Ham buying guide44
Rum and Coke-glazed ham45
Spiral-sliced hams may be convenient, but for flavor, they've got nothing on this glazed beauty!
Play it again ... ham46
It's inevitable -- bake a ham, then deal with the leftovers. So here are a few suggestions for stepping outside the "sandwich box."
Why should kids have all the fun? "Big kids" like cupcakes too. These two recipes are tailored to adult tastes while still maintaining kid-friendly criteria -- like lots of frosting!
Melt; Add and Saute:
2 T. unsalted butter
1 cup shelled pistachios
2 T. sugar
1⁄2 t. ground cinnamon
Melt butter in a nonstick skillet over medium heat. Add pistachios, sugar, and cinnamon; toss to combine. Saute until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool (not all the sugar will stick to the nuts. This is okay.). Coarsely chop, then sprinkle on frosted cupcakes if desired.