February/ March 2001

Articles		Page
A MENU OF HUNGARIAN CLASSICS by Randall Price Easy-to-find ingredients come together in four comforting, do-ahead winter dishes, with just a hint of the exotic		32
COOKING WITHOUT RECIPES: SIMPLE SAUTÉS MAKE QUICK & FLAVORFUL DINNERS by Pam Anderson Master a few steps to sauté and sauce chicken, pork, and turkey cutlets&without using a recipe		38
A FRESH LOOK AT SPINACH by Alan Tangren Enjoy it creamed, sautéed, tossed into pasta, or as a fresh topping for pizza		44
GARLIC BREAD TWO WAYS by Steve Hunter To vary this delicious classic, crisp a whole loaf in a paper bag or toast slices under the broiler		48
GET GREAT FLAVOR FROM GROUND MEAT by Shirley Sarvis Shape ground meat and poultry into simple, succulent main dishes with loads of flavor and tender texture		50
THE ONLY PEANUT BUTTER COOKIE YOU'LL EVER WANT by Linda Weber For a double hit of flavor, sandwich chocolate-flecked peanut cream between crunchy peanut butter cookies		54
SEEKING GREATNESS IN A GRATER by Robert Wemischner A ball-topped tower grater and a razor-sharp rasp could provide all the flakes and shreds you'll ever need		56
OLD-FASHIONED CAKES WITH A SUBTLE TWIST by Leslie Revsin Olive oil in the batter is the secret to a moist, tender cake with lots of character		59
A SPANISH TORTILLA IS THE BEST OF ALL OMELETS by Sarah Jay Transform potatoes, onions, and eggs into a delicious dinner, breakfast, lunch, or snack		64
NEW YORK STYLE BAGELS by Peter Reinhart For the chewy crumb and shiny crust coveted by bagel fans, use the right flour and boil the dough before baking		68
MAKING THE CREAMIEST RICE PUDDING by Abigail Johnson Dodge Milk-not cream-makes a silky pudding, and ingredients like coffee, caramel, ginger-even coconut-make variation exciting		73
Departments		Page
CONTRIBUTORS		6
LETTERS		8
AT THE MARKET Getting acquainted with fresh hot chiles		12
Q & A Cooking wild rice; fixing cakes that sink in the middle; bitter almonds-legal or not?		14
REVIEWS Two chefs' books that really teach		16
TECHNIQUE CLASS Perfecting poached eggs		20
TASTED & TESTED		22
ENJOYING WINE Making sense of American wine regions		26
TIPS		28
BASICS Beurre manié; safe defrosting; light vs. dark brown sugar		78
FOOD SCIENCE Yeast's crucial roles in breadbaking		80
FLAVORINGS Fortified wines add distinction		82
SOURCES		84
ADVERTISER INDEX		88
RECIPE & TECHNIQUE INDEX		89
NUTRITION INFORMATION		89
QUICK & DELICIOUS Pasta carbonara		90
ARTISAN FOODS Exacting chocolatiers		92

A Menu of Hungarian Classics, Cooking without Recipes: Simple Sauts Make Quick & Flavorful Dinners, A Fresh Look at Spinach, Garlic Bread Two Ways, Get Great Flavor from Ground Meat, The Only Peanut Butter Cookie You'll Ever Want, Seeking Greatness in a Grater, Old-Fashioned Cakes with a Subtle Twist, A Spanish Tortilla Is the Best of All Omelets, New York Style Bagels, Making the Creamiest Rice Pudding