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