February/March 2007

Feature Articles		Page
BISTRO COOKING AT HOME by Molly Stevens Call up a few friends and settle in for a casual dinner of braised lamb shanks, rustic beef stew, or a saucy chicken sauté		33
THE SECRETS TO FLUFFY AND FLAVORFUL RICE PILAF by Ris Lacoste Start with long-grain white rice and then layer on the flavors		40
CRÈME BRÛLÉE by Kimberly Y. Masibay These luxurious custards topped with crisp caramel are surprisingly simple to make		45
A NEW TAKE ON CRISPY COATED CHICKEN by Tony Rosenfeld Bold flavors and extra-crunchy crumbs make this oven-crisped chicken the best you've ever had		48
GETTING TO KNOW ASIAN VEGETABLES by Andrea Reusing You see them at the market, you eat them in restaurants -- now here are some tempting ways to cook them		53
QUICK-BRAISED FISH by Allison Ehri A one-pan meal that's fast enough for weeknights and fancy enough for company		58
PLAYFUL DESSERTS by Gale Gand These clever and delicious desserts are easy to put together and fun to eat		62
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		10
LINKS		14
Q & A		15
CONTRIBUTORS		16
IN SEASON Parsnips		18
ENJOYING WINE Wine lingo		20
EQUIPMENT Powerful blender, Brownie pan, Hands-free faucet, Review: garlic presses, Small-scale appliances		22
READERS' TIPS		28
BOOK REVIEWS Cozy up to a new cookbook		30
FROM OUR TEST KITCHEN Hot chiles, Choosing chuck, Lamb "pizzas," Filleting fish, Mexican crema		66
TASTING PANEL Champagne vinegar		71
WHERE TO BUY IT		72
ADVERTISER INDEX / FINE COOKING SHOPPING GUIDE		74
NUTRITION INFORMATION		78
RECIPE FOLDOUT: QUICK & DELICIOUS Around the world in seven quick recipes		78a
BACK COVER: MAKE IT TONIGHT Warm lentil salad

Bistro Cooking at Home, The Secrets to Fluffy and Flavorful Rice Pilaf, Crème Brûlée, A New Take on Crispy Coated Chicken, Getting to Know Asian Vegetables, Quick-Braised Fish, Playful Desserts