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What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

Cooks Illustrated

MAGAZINE

September/October, 2010

July/August

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Narrow Display to Recipes with Tag:
appetizers(7) | beef(4) | bread(3) | chicken(2) | desserts(6) | fish(1) | fruit(5) | main(9) | misc(1) | pie(1) | pork(2) | sauce(5) | shrimp(1) | thanksgiving(1)

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Bruschetta With Artichoke Hearts and Parmesan

(Cooks Illustrated, September/October, 2010)

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Bruschetta With Black Olive Pesto, Ricotta and Basil

(Cooks Illustrated, September/October, 2010)

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Bruschetta With Goat Cheese, Fig, and Prosciutto

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Bruschetta With Port-Caramelized Onions, Blue Cheese, and Walnuts

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Bruschetta With Whipped Feta and Roasted Red Peppers

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Charcoal-Grilled Beef Kebabs With Lemon and Rosemary Marinade

(Cooks Illustrated, September/October, 2010)

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Charcoal-Grilled Beef Kebabs With North African Marinade

(Cooks Illustrated, September/October, 2010)

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Charcoal-Grilled Beef Kebabs With Red Curry Marinade

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Chicken Pot Pie With Savory Crumble Topping

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Chili Oil

(Cooks Illustrated, September/October, 2010)

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Easier Fried Chicken

(Cooks Illustrated, September/October, 2010)

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Fennel-Apple Chutney

(Cooks Illustrated, September/October, 2010)

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Focaccia With Caramelized Red Onion, Pancetta, and Oregano

(Cooks Illustrated, September/October, 2010)

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Focaccia With Kalamata Olives and Anchovies

(Cooks Illustrated, September/October, 2010)

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Foolproof Pie Dough

(Cooks Illustrated, September/October, 2010)

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Foolproof Pie Dough for a Single-Crust Pie

(Cooks Illustrated, September/October, 2010)

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Gas-Grilled Beef Kebabs With Lemon and Rosemary Marinade

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Greek-Style Shrimp With Tomatoes and Feta

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Green Tomato Chutney

(Cooks Illustrated, September/October, 2010)

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Red Bell Pepper Chutney

(Cooks Illustrated, September/October, 2010)

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Rosemary Focaccia

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Skillet Apple Crisp

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Skillet Apple Crisp With Maple and Bacon

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Skillet Apple Crisp With Raspberries and Almonds

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Skillet Apple Crisp With Vanilla, Cardamom, and Pistachios

(Cooks Illustrated, September/October, 2010)

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