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Issue 62
April 2007

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

4 TIPS AND TECHNIQUES

6 WHISKEY GLAZED CORNED BEEF
Tired of traditional boiled corned beef dinners? Try this BBQ’d version instead. With the side dishes, it’s a St. Patty’s Day feast.

12 CREOLE STUFFED SHRIMP WITH MUSTARD SAUCE, BRAISED GREENS & BLACK-EYED PEAS
This New Orleans-inspired dinner gives the phrase "Big Easy" a whole new meaning.

16 STUFFED TURKEY BREAST
Turkey isn't just for the holidays! Put a new spin on and old favorite with this technique.

22 CITRUS CHICKEN FRICASSEE WITH NEW POTATOES AND BABY VEGETABLES
This three-course menu proves that cutting down on fat and calories doesn't require cutting out great flavor in the process.

26 KITCHEN TIMERS
A reliable timer is critical for keeping busy cooks on track. Here's the buzz on their features and what to look for.

28 COCONUT
There's more to this fruit than what meets the eye. Shredded coconut and coconut milk are just the beginning.

30 BASIC TECHNIQUES
Read these helpful kitchen hints on how to check oil temperature, toast coconut, work with cabbage, and pound out meat.

32 STEAK MILANESE

38 CURRIED NEW POTATO AND PEA SOUP

42 QUESTIONS & ANSWERS

52 BREAKFAST BRUSCHETTA
Forget toast and jelly - cinnamon toast with berries and tangy cream is a delightful brunch "hors d'oeuvre" or light dessert.

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44 BREAKFAST PANINI
Wake up and smell the sandwiches - these eye-opening recipes will get your day going.

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.

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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