February/ March 2005

Feature Articles		Page
A TEXAS CHILI MENU by Paula Disbrowe and David Norman Build a make-ahead menu around a gutsy beef chili and a savory cornbread		34
PERFECTING ROAST CHICKEN by Pam Anderson How to get crisp skin and juicy breast meat		40
ZESTY ROASTED VEGETABLE COMBINATIONS by Julianna Grimes Bottcher A finishing toss with flavorful ingredients transforms roasted vegetables into vibrant side dishes		44
MAPLE SYRUP by Sarah Jay Sweet yet sassy, this pantry staple is more versatile than you think		48
RED POTATOES, FIVE WAYS by Eva Katz Jazz up your weeknight side-dish repertoire with five new red potato recipes		51
SPINACH SALAD GETS A FLAVOR MAKEOVER by Elizabeth Karmel New flavors and textures perk up a classic salad		54
SPICE UP YOUR COOKING by Floyd Cardoz How to create extraordinary new flavors with spices you already know (and a few you should get to know better)		56
PUDDING CAKES by Nicole Rees Cake on top, custard on the bottom		62
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		10
CONTRIBUTORS		14
Q&A Using ricotta salata; pounding chicken breasts; choosing an oil for mayonnaise		16
ENJOYING WINE Cabernet Sauvignon		18
GREAT FINDS Tools and ingredients with a fresh twist		22
IN SEASON Sweet and crunchy carrots		24
EQUIPMENT Probe thermometers		28
READERS' TIPS		30
FROM OUR TEST KITCHEN Choosing pure chile powders; carving a chicken; cooking with miso; tasting soy sauces		66
ADVERTISER INDEX / FINE COOKING SHOPPING GUIDE		75
FOOD SCIENCE The right potato for every recipe		76
WHERE TO BUY IT		78
NUTRITION INFORMATION		82
FOLDOUT SECTION Quick & Delicious: French bistro-style cooking		82c
BACK COVER: ARTISAN FOODS Extraordinary oranges

A Texas Chili Menu; Perfecting Roast Chicken; Zesty Roasted Vegetables Combinations; Maple Syrup; Red Potatoes, Five Ways; Spinach Salad Gets a Flavor Makeover; Spice Up your Cooking; Pudding Cakes