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March/April 2014
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Recipe
Perfect Poached Chicken Breasts
Recipe
Thai Chicken Curry with Potatoes and Peanuts
Staff Pick
Recipe
Shredded Beef Tacos (Carne Deshebrada)
Staff Pick
Recipe
•
1 hr
British-Style Currant Scones
Ingredient
Jasmine Rice
Staff Pick
Recipe
Thick-Cut Sweet Potato Fries
Recipe
Lemon Pudding Cakes
Recipe
•
1 hr
Mango, Orange, and Jícama Salad
Recipe
•
1 hr
Pasta with Cauliflower, Bacon, and Bread Crumbs
Recipe
•
30 min
Beurre Blanc
Recipe
•
30 min
Warm Tomato-Ginger Vinaigrette
Recipe
Aioli
Recipe
•
30 min
White Wine Pan Sauce
Recipe
•
30 min
Red Wine Pan Sauce
Equipment
Lids for 12-inch Skillets
Recipe
•
30 min
Spicy Fry Sauce
Recipe
Perfect Poached Chicken Breasts for Two
Recipe
Milk-Braised Pork Loin
Ingredient
Orange Juice
Recipe
•
1 hr
Pineapple, Grapefruit, and Cucumber Salad
Recipe
Sesame-Crusted Salmon with Lemon and Ginger
Recipe
Sesame-Crusted Salmon with Lime and Coriander
Recipe
•
1 hr
Pasta with Cauliflower, Bacon, and Bread Crumbs for Two
Recipe
•
30 min
Parsley Sauce with Cornichons and Capers
Recipe
Sesame-Crusted Salmon with Orange and Chili Powder