Table of Contents
4 TIPS AND TECHNIQUES
11 FRIED COUNTRY HAM WITH RED EYE GRAVY
18 BUTTERMILK BISCUITS
If you try only one recipe in this issue, these biscuits should be in your oven.
19 BEATEN BISCUITS
In colonial days, beaten biscuits were standard fare for very special guests.
31 THAI RED PEPPER SAUCE
32 SLICING KNIVES
39 WHAT'S HAPPENING IN FOOD
40 QUESTIONS & ANSWERS
42 LEMON MERINGUE PIE
What's more refreshing than the taste of real lemons? I'll tell you now, this pie is /tart!/
44 EASY-CUT MERINGUE
6 COUNTRY HAM
If you've never had country ham, here's your chance to try a traditional Southern treasure.
12 SIDE DISHES FOR COUNTRY HAM
Traditional country ham companions have learned some new tricks.
16 CURING COUNTRY HAM
See how Burgers' Smokehouse cures some of the best country hams.
Fresh asparagus is hitting the stores now. How is it grown, and what's the best way to cook it?
22 CREPE NAPOLEON
Crepes are coming back. Learn basic crepe making. Then use them to make a Crepe Napoleon.
26 CRAB CAKES
It's blue crab season. Here is a crab cake recipe that'll look and taste like a big-time chef made them.
34 HOLLANDAISE SAUCE
One of the five mother sauces. Thick, rich, and delightfully decadent.
36 BEYOND EGGS BENEDICT
Eggs Benedict are almost common. But try these unusual alternatives at your next brunch.