February/ March 2004

Feature Articles		Page
MAKING A RICH, FLAVORFUL BEEF STEW by Pam Anderson Follow a simple formula to make a classic stew, or vary the vegetables and seasonings for a custom dish		36
CHICKEN IN A FLASH by Jennifer Armentrout Jazz up sliced chicken breast with quick pan sauces		40
POLENTA MAKES A GREAT SIDE DISH by Alan Tardi Follow a basic method and then give it a flavor twist		44
BRAISING WINTER VEGETABLES by Jean-Pierre Moullé Brown gently for sweet flavor, simmer in the oven for velvety tenderness		46
CARROT CAKE PERFECTED by Greg Case Great texture, subtle spices, and a satiny icing add up to a refined version of a familiar classic		50
MAKE MARINARA NOW, USE IT LATER by Nancy Verde Barr With this quick tomato sauce in the freezer, you've got the makings for great meals on short notice		52
CLASSIC FOCCACIA by Peter Reinhart Making this crusty pan bread is easier than you think		58
LEMON DESSERTS by Lori Longbotham Cakes, cookies, and pudding get a sunny blast of flavor from zest and juice		62
Departments		Page
INDEX Recipes and ingredients		6
MENUS Weeknight ideas; casual entertaining		8
LETTERS		10
CONTRIBUTORS		12
ENJOYING WINE Getting to know Merlot		14
Q&A		18
EQUIPMENT Kitchen timers		20
WORLD CUISINES Fried rice from China		22
FOOD SCIENCE Taming the fiery chile		28
READERS' TIPS		30
GREAT FINDS Silicone in the kitchen		34
FROM OUR TEST KITCHEN Prepping peppers, buying scallops, choosing couscous, testing sun-dried tomatoes, measuring herbs, searing beef, buying chuck, choosing yeast		68
ADVERTISER INDEX		75
WHERE TO BUY IT		78
NUTRITION INFORMATION		82
PULL-OUT RECIPE SECTION Quick & Delicious recipes for easy entertaining		82c
THANK YOU FOR SHARING 10 YEARS OF GREAT COOKING!		back cover

Making a Rich, Flavorful Beef Stew; Chicken in a Flash; Polenta Makes a Great Side Dish; Braising Winter Vegatables; Carrot Cake Perfected; Make Marinara Now, Use It Later; Classic Foccacia; Lemon Desserts