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Fine Cooking

MAGAZINE

April/May, 2000

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Almond Crunch & Chocolate Confetti Chiffon Cake

(Fine Cooking, April/May, 2000)

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Apricot Filling for Pierogis

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Asparagus, Goat Cheese & Bacon Tart

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Baked Chicken with Herbs, Garlic & Shallots

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Basic Basil Pesto

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Basic Tapenade

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Bittersweet Chocolate Sauce

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Cat-Head Biscuits

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Cinnamon Chiffon Cake

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Classic Beurre Blanc

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Classic Caramel Sauce

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Classic Marinara

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Classic Vinaigrette

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Creamy Mayonnaise

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Creme Anglaise (Dessert Sauce)

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Crunchy Parmesan Chicken

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Ginger-Soy Dipping Sauce

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Honey-Balsamic Baked Chicken with Tomatoes, Mushrooms & Peppers

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Lemon Chiffon Cake with Raspberry Cream

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Lemon Lime Meringue Pie

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Lemon Tarragon Chicken with Pan Sauce

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Lemon-Lime Meringue Pie (Domino version)

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Onion Coulis

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Pea & Spinach Soup with Coconut Milk

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Pea Parsley Risotto

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