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Issue 80
April 2010

Online Extras

Recipes

Table of Contents

Departments

4 TIPS & TIMESAVERS

6 Q & A

8 CRÈME FRAÎCHE
This rich, multi-purpose cream is simple to make at home. Try any one of our six ways to use it.

10 ENGLISH PEAS
Fresh peas make a wonderful companion to many dishes, but can also play a starring role in your next meal.

12 THREE-CHEESE LASAGNA WITH SPINACH & BOLOGNESE SAUCE

16 CASHEW BUTTER

18 CHICKEN FIVE WAYS
Everyday to elegant, these five ingredient chicken recipes are easy to shop for, easy to cook, and easy on the clock.

24 BENEDICT BASKETS

30 HOLLANDAISE
Impress everyone at the dinner table by mastering this classic French sauce. Have a little fun by putting three different flavor spins on it.

34 ROSEMARY-GARLIC LEG OF LAMB WITH ARTICHOKES AND MAKE-AHEAD PAN SAUCE

40 BROILED GREEK SCAMPI WITH PARMESAN CRUST

44 CROISSANTS AT HOME
Flaky, delicious, and melt-in-your-mouth buttery, these croissants are a bite of heaven from your oven.

48 MAKE-AHEAD MEATBALLS
Keep a stash of these tasty meatballs in the freezer for an easy, speedy meal or appetizer anytime you want!

50 STRAWBERRY PIZZA
Sweetened mascarpone, dark chocolate, and glazed strawberries turn a cookie crust into scrumptious slices!

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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