December 2003/ January 2004

Feature Articles		Page
START YOUR PARTY WITH SAVORY COINS by Abigail Johnson Dodge Tasty rosemary, Cheddar, and sesame hors d'oeuvres to nibble with drinks, from an easy slice-and-bake dough		38
TWO NEW WAYS TO ROAST TENDERLOIN by Tony Rosenfeld Two chefs pick different methods to prepare this elegant cut of beef for a festive holiday meal		41
FAST, FLAVORFUL VEGETABLE SAUTÉS by Maryellen Driscoll These side dishes are simple to make on weeknights, yet equally impressive for special occasions		46
A MARINADE FOR ROAST CHICKEN by Susie Middleton A double-duty marinade makes a pan sauce, too		50
CHOCOLATE PAVLOVA by Gail Gand Make a chewy, brownie-like meringue with a crackly crust and top it with whipped cream and fresh fruit		54
A LIGHTER TOUCH WITH BEAN SOUPS by Tony Rosenfeld These soups deliver fresh flavors and a balance of textures, without sacrificing richness		56
THREE METHODS FOR MACARONI AND CHEESE by Amy Albert Three creative takes on a comfort classic		60
CLASSIC BOSTON CREAM PIE by Greg Patent Make this elegant dessert in stages		64
Departments		Page
INDEX Recipes and ingredients		6
MENUS Entertaining ideas, from simple to spectacular		8
LETTERS		10
CONTRIBUTORS		12
IN SEASON Rosemary		16
ENJOYING WINE Pairing red wine with beef		20
BOOK REVIEWS New books for every cook on your list		22
EQUIPMENT Food processors		24
KITCHEN DETAIL A small, sleek kitchen		30
GREAT FINDS Holiday wish list: olive oils; Champagne; kitchen gadgets		32
FOOD SCIENCE Avoid meaty mistakes		34
READERS' TIPS		36
FROM OUR TEST KITCHEN Identifying lentils, defining a pinch, segmenting citrus, trimming a tenderloin, cooking duck breast, using tahini, tasting supermarket balsamic vinegars		70
WHERE TO BUY IT		78
ADVERTISER INDEX		79
NUTRITION INFORMATION		86
PULL-OUT RECIPE SECTION Quick & Delicious recipes for easy entertaining		86c
ARTISAN FOODS Panetonne la Veneziana		back cover

Start Your Party with Savory Coins; Two New Ways to Roast Tenderloin; Fast, Flavorful Vegetable Sauts; A Marinade for Roast Chicken; Chocolate Pavlova; A Lighter Touch with Bean Soups; Three Methods for Macaroni and Cheese; Classic Boston Cream Pie