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Issue 79
February 2010

Online Extras

Recipes

Sources

Table of Contents

Departments

4 TIPS & TIMESAVERS

6 CHOCOLATE BLISS
Truffles are easy to make and simple to gift, but you may need to make two batches - one to give and one to keep.

8 Q & A
How pimientos differ from roasted red peppers, scamorza cheese defined, and all the do's and don'ts of knife care with directions for keeping blades razor-sharp.

10 BUTTERNUT SQUASH
The flavor is in the name for this all-purpose winter squash - it's buttery and nutty.

12 QUICK & HEALTHFUL STIR-FRY

16 COOKING OIL PRIMER
An overview of cooking oils and their health benefits.

18 CASSEROLES WITH CLASS

22 WORLDWIDE CHICKEN & RICE

28 BASICS OF GOOD TASTE
Use the four basic tastes - salty, sweet, sour, and bitter - to make everything from your kitchen taste better.

36 POT ROASTS TO BOAST ABOUT
Meltingly tender pot roast is only a few hours away. Use this straightforward technique to create spectacular meals with everyday, affordable ingredients.

42 PRETZEL PANCAKES

46 SUQUET

50 TART, TASTY SOURDOUGH
These rustic rolls are equally delicious as a side for clam chowder or just by themselves with a pat of butter.

Feature

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.

No thanks, I don't want a free download