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Issue 51
June 2005

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4 TIPS

10 CHOOSING & COOKING FRESH TUNA
There's nothing complicated about buying fresh tuna and cooking it to perfection. Here's your guide to the fish dinner of your dreams.

16 PASTA & MUSSELS
Don't shy away from cooking mussels at home. This simple pasta is worth branching out for!

24 CHRIS SCHLESINGER
Get the goods on grilling shrimp from the man who does it so well. Chris isn't shy about flavors so be prepared for quite a mouthful!

28 CUTTING BOARDS: WOOD VS. PLASTIC
It's the burning question we all have: What type of cutting board is best for my kitchen? This article will help you sort it all out so you can make an informed decision.

30 BASIC CUISINE
All you've ever wanted to know about getting mussels ready for cooking, pitting avocados, preparing asparagus, and using gelatin.

32 BACON-WRAPPED TURKEY FILET MIGNONS

38 FAB CRAB
Is crab a convenience food? If it's pasteurized crabmeat, it sure is! These three recipes put this luxurious ingredient in the spotlight.

40 Q&A

42 PEPPERCORNS
It's easy to take peppercorns for granted. But this article illustrates just how interesting and complex the spice can be.

47 JELLY ROLL
Airy and light, this lemon jelly roll with strawberries and cream is the ultimate in springtime desserts.

52 LEMON CAKE BITES

Feature

6 WRAP & ROLL: LETTUCE WRAPS
These little packets of flavor are the party food of the year! Make them yourself and see how easy it is to have restaurant-style food in your own home.

20 SUPER SALADS
This is prime salad season, but give your old stand-bys a break -- these two are something else.

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