Makes: 1/2 Cup
Total Time: 10 Minutes
Toast hazelnuts in a nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts. Transfer to a parchment-lined baking sheet to cool.
Per : cal; total fat ( sat); chol; sodium; carb; fiber; protein
Learn how to poach eggs with this short technique video from the test kitchen of Cuisine at Home magazine. A pan of water and a little vinegar set the stage ...
A few of our favorite things
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Table of Contents
4 TIPS AND TECHNIQUES
6 PIZZA IN THE ZONE
Why call the delivery guy when you can have these calzones for dinner? Making them is easier than you think.
12 CHICKEN AND SHRIMP IN TOMATO COCONUT SAUCE
16 BRAISED PORK SHOULDER
The vibrant flavors of Mexico shine in this practically one-pot meal. Although it takes some time, this is oh so worth it.
22 SLIM & TRIM MEATLOAF
Craving comfort but don't want to blow your New Year's resolution? That's okay. This menu won't lead you astray.
26 A FEW OF OUR FAVORITE THINGS
Inquiring minds want to know...and we're sharing. The Cuisine staff reveals their favorite kitchen tools.
28 OLIVE OIL
It's easy to take this kitchen staple for granted, but a lot goes into each bottle of olive oil. Once you read this article, you'll buy it with confidence.
32 BASIC RECIPES
It's always good to have an arsenal of essential recipes by your side. Here are four you'll come back to again and again.
34 CHICKEN PAPPARDELLE
40 SHRIMP PO' BOY
Make some fans of your own at this year's Super Bowl bash - serve these super snacks!
44 QUESTIONS & ANSWERS FROM OUR READERS
52 ITALIAN "NACHOS"
A no-brainer accompaniment to the chili on Page 43, serve these nachos with spaghetti and meatballs too.
46 SMALL AND MIGHTY
Cupcakes aren't just for kids anymore, and these recipes prove it. They've got lots more flavor (and tons more frosting!).