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August/September 2014
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Magazine
1
August/September 2014
February/March 2007
Category
Recipes
Learn
Ingredients
Equipment
vegetarian
Classic Macaroni and Cheese
4.03
(219)
148
Lemon Bisque
4.06
(97)
94
New England Bar Pizza
4.51
(100)
111
Whole-Wheat Blueberry Muffins
4.56
(40)
41
7 tested
Frozen Pepperoni Pizza
21
New Orleans Muffulettas
4.62
(18)
17
Maryland Crab Cakes for Two
4.26
(26)
29
5 tested
Tortilla Warmers
3
Buy the Winner
Iowa Loose Meat Sandwiches
4.43
(26)
34
Does Milk Temperature Matter When Making a White Sauce or Béchamel?
Slow-Cooker Carne Adovada
4.35
(23)
27
Test Kitchen Tips for Macaroni and Cheese
quick
Thai-Style Chicken and Sweet Potato Curry
4.49
(19)
11
vegetarian
Garlic and Rosemary White Bean Dip
4.27
(38)
19
Strawberry Chiffon Pie
3.93
(13)
35
Are Funky-Smelling Pickled Radishes Safe to Eat?
Dakota Peach Kuchen
3.91
(11)
17
Zucchini Fritters
4.31
(19)
29
vegetarian
Huevos Rancheros
3.91
(11)
19
5 tested
Grapefruit Juice
1
Sun-Dried Tomato and Feta White Bean Dip
4.25
(8)
9
quick
Ham, Brie, and Apple Panini
4.59
(12)
8
Smoky Potato Salad
3.75
(4)
7
quick
Grilled Turkey Pitas with Cucumber Salad
4.31
(13)
5
Homemade Garam Masala
4.25
(4)
5
Smoked Bourbon Chicken
4
(10)
24
Gazpacho
4.23
(34)
33
Grill-Roasted Peppers
3
(2)
4
Blackberry-Key Lime Trifle
5
(2)
5
quick
Skillet Ziti with Sausage and Summer Squash
4.06
(22)
26
quick
Pan-Seared Chicken Breasts with Chickpea Salad
4.25
(8)
11
Reduced-Fat French Silk Pie
4
(1)
8
quick
Pork Tenderloin with Corn, Tomato, and Goat Cheese Salad
4.51
(10)
12
vegetarian
Watercress and Cucumber Salad with Lemon Vinaigrette
4.67
(3)
2
Quick Smoked Pork Chops
5
(1)
4
New England Bar Pizza with Baked Beans and Salami
4
(9)
3
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