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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

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March/April, 2010

January/February

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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

(Cooks Illustrated, March/April, 2010)

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Creamy Leek-Potato Soup

(Cooks Illustrated, March/April, 2010)

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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

(Cooks Illustrated, March/April, 2010)

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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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