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Issue 59
October 2006

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

4 TIPS

6 ROASTING PORK LOIN
A fancy, yet easy presentation, enticing sage muffins, and fabulous sauce all add up to a perfect "10" on the dinner table.

12 CRISPY CHILEAN SEA BASS
Seems like sea bass is good no matter how it's prepared, but this recipe will surprise you -- the secret is in the crispy coating!

16 POT ROAST /PAR EXCELLENCE/
Not all pot roasts are created equal. Braised in Guinness, this recipe proves that beer and pretzels aren't just for ball games anymore!

22 PRONTO PASTAS
Mary Ann shows us how to make great tasting pasta dishes in a snap. Fast never tasted so good.

26 ROASTING PANS
You don't have to pay a ton for a quality roasting pan -- find out what to look for.

28 PAPRIKA
This spice deserves more than an occasional dusting over potato salad. You'll be amazed at its complexity.

32 BASIC TECHNIQUES
Like a few good kitchen tools, some tricks of the trade can make a big difference in the way you cook. Check out these helpful hints.

34 CHICKEN HASH WITH SQUASH & KALE

40 SWEET POTATOES
Thanksgiving shouldn't be the only season for sweet potatoes. They have a place at the table any time of year -- day or night!

42 Q&A

52 FOCACCIA MUFFULETTA
New Orleans meets Italy in this sensational sandwich. Do yourself a favor and make it on homemade focaccia -- it's amazing!

Feature

30 HUNGARIAN MEATBALLS
Sweet paprika, bell peppers, and sour cream give plain old meatballs a new lease on life in this Hungarian-inspired dish.

44 ITALY'S FINEST FOCACCIA
Home-baked bread is becoming a lost art. But here's an opportunity to revive that tradition, right in your own kitchen.

47 RED GRAPE FOCACCIA WITH CHEESE FONDUE
Grapes baked on focaccia? Absolutely! Dip the bread into warm, creamy cheese sauce, and you've got a match made in heaven.

48 FLIPPED FOR FALL
What do you get when you cross a French apple tart with a classic American upside down cake? This simple, yet fabulous, dessert.