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September/October 2011
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Equipment
The Best Wood and Bamboo Cutting Boards
Staff Pick
Recipe
Weeknight Roast Chicken
Recipe
Vegetable Lasagna
Staff Pick
Recipe
Potato Gnocchi with Browned Butter and Sage
Staff Pick
Recipe
French-Style Pot-Roasted Pork Loin
Equipment
The Best Knife Blocks
Staff Pick
Recipe
•
1 hr
Butternut Squash Soup
Staff Pick
Recipe
Cranberry-Pecan Muffins
Recipe
Creamy Chocolate Pudding
Recipe
Lentil Salad with Olives, Mint, and Feta
Recipe
Grilled Beef Satay
Recipe
•
1 hr
Peanut Sauce
Recipe
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
Recipe
•
30 min
Gorgonzola Cream Sauce
Recipe
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
Recipe
•
30 min
Tarragon-Lemon Pan Sauce
Recipe
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
Recipe
Lentil Salad with Hazelnuts and Goat Cheese
Recipe
Creamy Chocolate Pudding with Cinnamon and Chipotle
Recipe
•
30 min
Thyme-Sherry Vinegar Pan Sauce
Recipe
•
30 min
Fried Leeks