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Articles

FOODIE PAM

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...

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Cookbooks

HEATHER JONES

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...

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From the Chef

SOPHIA MARKOULAKIS

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...

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Cookbooks

PEGGY FALLON

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...

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ChefLife

FOODIE PAM

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...

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Cooks Illustrated

MAGAZINE

March/April, 2010

January/February

May/June

Index

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bars(1) | beef(1) | caryn(2) | chicken(1) | ci brownies(1) | desserts(4) | fish(1) | main(9) | misc(2) | pasta(4) | pork(2) | pudding(3) | sauce(6) | sides(9) | soup(1)

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Beef Stroganoff

(Cooks Illustrated, March/April, 2010)

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Bourbon And Cranberry Pan Sauce

(Cooks Illustrated, March/April, 2010)

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Bourbon-Brown Sugar Sauce

(Cooks Illustrated, March/April, 2010)

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Broccoli Rabe, Sun-Dried Tomato, And Pine Nut Topping

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Chewy Brownies

(Cooks Illustrated, March/April, 2010)

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Classic Bread Pudding

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Creamy Leek-Potato Soup

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Creamy Parmesan Polenta

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Fennel And Mustard Pan Sauce

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Fried Leeks

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Garlic Chips

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Garlic Croutons

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Green Olive, Almond, And Orange Relish

(Cooks Illustrated, March/April, 2010)

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Lemon And Chive Pan Sauce

(Cooks Illustrated, March/April, 2010)

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Pan-Seared Chicken Breasts

(Cooks Illustrated, March/April, 2010)

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Pecan Bread Pudding With Bourbon And Orange

(Cooks Illustrated, March/April, 2010)

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Roasted Red Pepper, Hazelnut, And Thyme Relish

(Cooks Illustrated, March/April, 2010)

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Rum Raisin Bread Pudding With Cinnamon

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Sautéed Cherry Tomato And Fresh Mozzarella Topping

(Cooks Illustrated, March/April, 2010)

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Skillet-Roasted Fish Fillets

(Cooks Illustrated, March/April, 2010)

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Spicy Mexican Shredded Pork Tostadas (tinga)

(Cooks Illustrated, March/April, 2010)

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Spicy Mexican Shredded Pork Tostadas (tinga) With Homemade Chorizo

(Cooks Illustrated, March/April, 2010)

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Stir-Fried Broccoli With Chili-Garlic Sauce

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Stir-Fried Broccoli With Hoisin And Five-Spice Powder

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Stir-Fried Broccoli With Orange And Ginger

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