April/ May 2001

Articles		Page
PIE & TART GUIDE (special section)		26
LASAGNA: MAKE THREE, FREEZE TWO by Clifford A. Wright Instead of one huge lasagna for a crowd, make three smaller, freezable lasagne to enjoy when you want it		34
SLOW-SAUTEED SPRING VEGETABLES by Leslie Revsin Skip the blanching and jump right to the sauteé pan for sweet, earthy artichokes, asparagus, green beans, carrots, and broccoli		40
COOKING FISH A LA MEUNIERE by Randall Price There's a reason this method is a classic: it's quick, easy, and perfectly suited to the mild flavor of sole or halibut		46
ONE GOLDEN BROTH, THREE CHICKEN SOUPS by Joyce Goldstein Get deep flavor by reducing the broth and then add rice, noodles, or matzo balls for comfort and nourishment		48
DELICATE LACE COOKIES, SURPRISINGLY EASY TO MAKE by Elinor Klivans The trick to baking these crisp, paper-thin drop cookies is a good nonstick baking mat		54
FIVE APPETIZERS ADD UP TO A FESTIVE MEAL by Barbara Hom Inspired by the Chinese concept of dim sum, these do-ahead dishes make an appealing grazing menu		58
FABULOUS FRENCH FRIES AT HOME by Michael Yeamans For crisp-on-the-outside, creamy-on-the-inside fries, soak the potatoes overnight and fry them twice		65
FLIPPING FOR SPATULAS by Susie Middleton Choose the best spatula for the job -- thin and slotted for delicious cookies, strong and sharp for lasagna and brownies		68
A TOUCH OF DAIRY MAKES POUND CAKES MOIST AND FINE-GRAINED by Carolyn Weil Adding a little sour cream, buttermilk, or cream cheese improves the flavor and texture of this favorite traditional cake		70
Departments		Page
CONTRIBUTORS		6
LETTERS		8
AT THE MARKET Peas; white asparagus; artichokes; leeks; fiddlehead ferns		12
RECIPE CONTEST Cooking wild rice; fixing cakes that sink in the middle; bitter almonds-legal or not?		16
Q & A How much alcohol remains in a dish; why garlic changes color; how to keep rerolled cookie dough from crumbling		18
TASTED & TESTED		20
TECHNIQUE CLASS Roasting a rack of lamb and making a jus		24
TIPS Two chefs' books that really teach		28
BASICS Choosing a vegetable oil; how to tell when fish is done; pan-frying vs. sauteéing		78
FOOD SCIENCE Getting fried potatoes to be crisp and light		80
FLAVORINGS Thyme		82
SOURCES		84
ADVERTISER INDEX		88
RECIPE & TECHNIQUE INDEX		89
NUTRITION INFORMATION		89
QUICK & DELICIOUS Seared scallop salad		90
ARTISAN FOODS Making miso in New England		92

Pie and Tart Guide (special section); Lasagna: Make Three, Freeze Two; Slow-Sauteed Spring Vegetables, Cooking Fish " la Meunire"; One Golden Broth, Three Chicken Soups; Delicate Lace Cookies, Surprisingly Easy to Make; Five Appetizers Add Up To a Festive Meal; Fabulous French Fries at Home; Flipping for Spatulas; A Touch of Dairy Makes Pound Cakes Moist and Fine-Grained