Issue 77 Cover

Issue 77

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Table of Contents

Tips & Timesavers4

A Passion for Pizza6

Pizza gadgets and an out-of-the-ordinary recipe.

Q & A8

Cutting boards that won't dull your knives, all about cooking plantains, how to use a meat thermometer, where all those varieties of honey come from - and more.

Fresh Green Tomatoes10

You've seen the movie, and you may have read the book. Now it’s time to taste this late-summer pan-fried treat.

Online Extras

Raspberry Ketchup

Autumn Flavors12

Hot German Potato Salad / Red Cabbage Kraut14

Black Forest Tartlets with chocolate cherries15

Fruit of the Vine16

Loaded with health benefits, seasonal grapes star in our spicy chutney. Use it to add a little zing to sandwiches.

Quick-Cooking Cutlets18

Milanese-style Cutlets20

Bringing the Bistro Home22

Online Extras

Cleaning Mussels

Classic Pommes Frites24

Coquilles St. Jacques25

Beef Daube26

Mushroom Salad28

Celery Root-Potato Gratin29

Stock Options30

Simple stocks are one of the building blocks of fine food. Follow our guidelines, then use our homemade stocks to create your own fabulous soups, stews, sauces, and more.

Mushroom Stock34

Chicken Stock35

Fish Stock / Vegetable Stock36


Sage Advice About Pork38

Online Extras

Creamy Mushroom Sauce

Perfect Chops & bourbon-glazed onions40

Creamy Potatoes & Peas41

Rosemary & Orange-Glazed Pork Tenderloin42

Toasted Barley & Orzo Pilaf43

Harvest Fall Festival44

Escarole & Butternut Squash Salad46

Sweet Corn & Bacon Empanadas48

Caramel Apples49

Southern Sweetness50

From the Ozarks by way of Charleston, South Carolina, comes an apple dessert with the crunchiest crust ever.