February/March 2013

Desserts or Baked Goods

• After Eight Cake

• Beignets

• Brown Soda Bread

• Brown Soda Bread with Currants and Caraway

• Chocolate Angel Pie

• Cowboy "Bread"

• Potato Knishes

• Potato, Pastrami, and Gruyere Knishes

• Reduced-Fat Tiramisu

Main Courses

• "Impossible" Ham-and-Cheese Pie

• Balsamic-Glazed Pork Cutlets

• Broiled Thick-Cut Pork Chops

• Chicken Cordon Bleu for Two

• Chicken and Rice Soup

• Connecticut Steamed Cheeseburgers

• Guinness Beef Stew

• Online Extra Honey-Roasted Ribs

• Pasta with Roasted Onions, Radicchio, and Blue Cheese

• Potato-Crusted Chicken with Cauliflower

• Skillet Chicken with Spinach Orzo

• Skillet-Roasted Chicken and Stuffing

• Slow-Cooker Meatloaf

• Steak Tips with Red Wine Sauce

• Stir-Fried Beef and Rice Noodles

• Sweet Potato Soup with Bacon and Chives

• Turkey Club Salad

Other

• All'Amatriciana Sauce

• Arrabbiata Sauce

• Puttanesca Sauce

• Tomato-Basil Sauce

• Vodka-Cream Sauce

Side Dishes

• Black-Eyed Peas and Greens

• Fennel Salad

• French Onion Dip

• Green Rice Casserole

Equipment Reviews

• Confectioners' Sugar Shakers

• Cookie Sheets

Taste Tests

• Chili Powder

• Processed Egg Whites

Baking & Desserts

• Can Applesauce be Substituted for Oil in Box-Mix Brownies?

• Can You Infuse Flavor into Brown Sugar with Spent Vanilla Pods?

Kitchen Equipment

• Preventing Wooden Cutting Boards from Cracking

Meat

• "Butt End" vs. "Shank End" Spiral-Sliced Hams

• How to Make Roast Beef with Gravy

Poultry

• Whole Eggs vs. Egg Whites for Breading Chicken Cutlets

Seasonings

• Getting to Know: Herb and Spice Blends

Recipes

• Honey-Roasted Ribs