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Issue 74
April 2009

Online Extras

Recipes

Table of Contents

Departments

4 ROLL WITH IT
We share our best-tasting dinner rolls ever and our flour of choice, plus tricks of the trade for accurate measuring.

6 REDEFINING ALFREDO
Primo taste, half the calories: Dinner doesn't get any better.

8 FROM OUR READERS: TIPS & TIMESAVERS
A super-speedy dessert sauce; tricks for making french fries, thawing chicken, and more - plus a favorite Cuisine recipe.

10 MAGIC BEANS
The more of them you eat, the greater the health benefits.

12 Q&A
What does it mean to "sweat"? What's the difference between curry powder and curry paste? The bottom line on convection cooking, how to buy fennel, and more.

14 PAN-SEARED FLATIRON STEAK

18 VEGETARIAN FOR A DAY
Breakfast, lunch, and dinner: Try three inspired meals that taste terrific and let you give meat a day off.

24 TRY SOME DIM SUM
Who doesn't adore elegant, exotic little Asian dumplings? We spill the secrets for making these spectacular-looking, great-tasting Cantonese delights in your own kitchen.

32 FRENCH CREPES

36 PORTABLE POWER
We take hand-held mixers for a spin. Learn which ones we like best and why.

38 BLT (BACON, LEEK & TOMATO) SOUFFLE

42 RHUBARB-APPLE CRISP
A sparkling dessert that's a springtime jewel.

44 SIT-DOWN SUNDAY DINNER

50 CRAB SHACK DELICACY
Crab cakes take a back seat to this regional specialty

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