April​/May 2006

April​ / May

2006
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Published: April 2006
Anzac Biscuits
These Australian cookies date back to WWI—but we think it's time they made a com…
Basic Pizza Sauce
Published: April 2006
Basic Pizza Sauce
A pizza crust takes some time and effort to prepare, so the sauce should come to…
Hard-Cooked Eggs
Published: April 2006
Hard-Cooked Eggs
Hard-cooked eggs are prone to greenish-colored yolks and sulfurous odors. Our te…
Buttercream Frosting
Published: April 2006
Buttercream Frosting
This versatile frosting comes together quickly.
Light Angel Food Cake
Published: April 2006
Light Angel Food Cake
We wanted an angel food cake that would appeal to the masses, not just to those …
Roasted Garlic Potatoes
Published: April 2006
Roasted Garlic Potatoes
Garlic and potatoes are a match made in heaven, but many times they turn out gre…
Pasta with Chicken and Artichokes
Published: April 2006
Pasta with Chicken and Artichokes
Artichokes add flavor and elegance to this simple pasta dish.
Seared Salmon with Balsamic Glaze
Published: April 2006
Seared Salmon with Balsamic Glaze
Glazed salmon doesn't have to be reserved for special occasions. Our quick and e…
Skillet Chicken and Potatoes
Published: April 2006
Skillet Chicken and Potatoes
An entire meal from the same skillet is ideal for a weeknight, and our recipe ma…
Asian Spinach and Shrimp Salad with Sesame Dressing
Published: April 2006
Asian Spinach and Shrimp Salad with Sesame Dressing
Dress up a simple spinach salad with Asian flavors and a homemade dressing.
Steak Tips with Mushrooms, Garlic, and Thyme
Published: April 2006
Steak Tips with Mushrooms, Garlic, and Thyme
A restaurant favorite, this dish comes together in only 30 minutes, making it a …
Lemon Chicken and Rice Soup
Published: April 2006
Lemon Chicken and Rice Soup
Forget about opening a can of soup. Our homemade chicken and rice soup comes tog…
Fried Rice with Ham and Peas
Published: April 2006
Fried Rice with Ham and Peas
Why order take-out when you can make your own fried rice at home quickly, easily…
Skillet Strata with Asparagus and Boursin
Published: March 2006
Skillet Strata with Asparagus and Boursin
This simple dish comes together in a snap, while the asparagus and boursin add a…
Oven-Fried Onion Rings
Published: April 2006
Oven-Fried Onion Rings
Fried onion rings are the perfect accompaniment to burgers, barbecue, and other …
Ambrosia Cake
Published: April 2006
Ambrosia Cake
Ambrosia, food of the gods in Greek and Roman mythology, is something a bit more…
Peanut Blossom Cookies
Published: April 2006
Peanut Blossom Cookies
Peanut blossom cookies are essentially peanut butter cookies topped with a Hersh…
Lemony Spinach and Fontina Stuffing
Published: April 2006
Lemony Spinach and Fontina Stuffing
Use this filling with our Stuffed Turkey Breast for a meal that is as attractive…
Published: April 2006
Mushroom-Marsala Stuffing
Use this filling with our Stuffed Turkey Breast for a meal that is as attractive…
Stuffed Turkey Breast
Published: April 2006
Stuffed Turkey Breast
We wanted a stuffed turkey breast that looks good, tastes good, and doesn't dry …
Fiesta Chicken and Rice
Published: April 2006
Fiesta Chicken and Rice
Cooking chicken and rice in the same pan sounds appealing, but not if the chicke…
Pepperoni Pan Pizza
Published: April 2006
Pepperoni Pan Pizza
Chicago-style pan pizza eschews a thin, crisp, sparsely topped crust in favor of…
Shrimp Jambalaya
Published: April 2006
Shrimp Jambalaya
Shrimp jambalaya is a classic Cajun dish that promises a lot, but rarely deliver…
Published: April 2006
Roasted Asparagus with Mediterranean Flavors
No matter how you cook it, asparagus almost always looks good. Good taste is ano…
Published: April 2006
Roasted Asparagus with Sweet Onion
No matter how you cook it, asparagus almost always looks good. Good taste is ano…
Published: April 2006
Roasted Asparagus with Mushrooms
No matter how you cook it, asparagus almost always looks good. Good taste is ano…
Roasted Asparagus with Peppers and Shallots
Published: April 2006
Roasted Asparagus with Peppers and Shallots
No matter how you cook it, asparagus almost always looks good. Good taste is ano…
Cuban Sandwiches
Published: April 2006
Cuban Sandwiches
A great use for leftover roast pork is in a traditional Cuban sandwich called a …
Old-Fashioned Roast Pork
Published: April 2006
Old-Fashioned Roast Pork
Cooking a pork roast is tricky, as the lean meat quickly dries out in the oven. …
Pepper Steak
Published: April 2006
Pepper Steak
This 1960s favorite has been relegated to the frozen food aisle, but it's easily…
Spaghetti and Meatball Soup
Published: April 2006
Spaghetti and Meatball Soup
We wanted to reproduce the family-favorite flavors of spaghetti and meatballs in…
Green Goddess Dressing
Published: April 2006
Green Goddess Dressing
This California classic should balance color and consistency with intense herb f…
Chicken Noodle Soup
Published: April 2006
Chicken Noodle Soup
Chicken noodle soup may cure the common cold, but that doesn't mean it always ta…
Lemon Pound Cake
Published: April 2006
Lemon Pound Cake
Unfortunately, many recipes for this classic recipe turn out heavy, leaden, dry …
Pasta Primavera
Published: April 2006
Pasta Primavera
The average pasta primavera is a jumble of mushy, bland vegetables mired in a st…
Deviled Eggs
Published: April 2006
Deviled Eggs
Deviled eggs are prone to greenish-colored yolks and sulfurous odors. Our tests …
Slow-Cooker Country Captain Chicken
Published: April 2006
Slow-Cooker Country Captain Chicken
This Georgia chicken stew is traditionally garnished with toasted nuts, shredded…
Fudgy Low-Fat Brownies
Published: April 2006
Fudgy Low-Fat Brownies
Recipes for low-fat brownies are not unknown, but so often they're dry, gummy, o…
Grasshopper Pie
Published: April 2006
Grasshopper Pie
Today grasshopper pie means ice cream. But it started off as a mint and chocolat…
Elegant Eggs on Toast
Published: April 2006
Elegant Eggs on Toast
This sandwich makes an unique, elegant weekend breakfast.
Cobb Club Sandwiches
Published: April 2006
Cobb Club Sandwiches
This sandwich is a great way to transport the flavors of a Cobb salad.
Antipasto Melts
Published: April 2006
Antipasto Melts
This eat-with-a-fork sandwich got its inspiration from Antipasto salad. You'll n…
Easy Po' Boys
Published: April 2006
Easy Po' Boys
This po' boy version saves time with a shrimp salad topped with buttered bread c…
Caprese BLT
Published: April 2006
Caprese BLT
This creative sandwich takes its inspiration from an Italian salad. Basil mayonn…
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