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January/February 2011
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Staff Pick
Recipe
•
45 min
Glazed Salmon
Equipment
The Best Paring Knives
Staff Pick
Recipe
Thin-Crust Pizza
Equipment
The Best Oven Thermometers
Ingredient
Red Wine Vinegar
Recipe
Greek Spinach and Feta Pie (Spanakopita)
Recipe
Our Favorite Chili
Recipe
•
45 min
Caesar Salad
Recipe
•
1 hr
Spaghetti with Lemon and Olive Oil (al Limone)
Recipe
•
30 min
Couscous with Carrots, Raisins, and Pine Nuts
Recipe
Classic Gingerbread Cake
Recipe
•
45 min
Couscous with Shallots, Garlic, and Almonds
Recipe
•
30 min
Basic Couscous
Recipe
•
30 min
Soy-Mustard Glaze
Recipe
Split Pea and Ham Soup
Recipe
•
30 min
Pomegranate-Balsamic Glaze
Equipment
The Best Small Roasting Pans with Racks
Recipe
Nut-Crusted Chicken Cutlets with Lemon and Thyme
Recipe
•
30 min
Hoisin-Ginger Glaze
Recipe
•
30 min
Couscous with Dried Cherries and Pecans
Recipe
•
30 min
Couscous with Dates and Pistachios
Recipe
Nut-Crusted Chicken Cutlets with Orange and Oregano
Recipe
•
30 min
Orange-Miso Glaze