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March 2004

Features & Columns

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Features

  • On the Flavor Frontier | Naomi Duguid and Jeffrey Alford

    After traveling around the planet in pursuit of authentic recipes, two Canadian cookbook authors re-create those flavors on the wood-burning stove in their old-fashioned country kitchen.

  • Equipment: All You Need to Know About Stoves

    From the ABCs of BTUs to the latest technical innovations and styles, here's the ultimate guide for buying a stove—the combined cooktop and oven that is a kitchen's key appliance.

  • A Busy Cook's Recipe Shortcuts

    Now that the quality and variety of ingredients in jars has improved so much, there's new reason for cooking to start with a twist of the wrist. With recipe shortcuts in mind, F&W sought out the best brands for the pantry and created 10 easy dishes.

  • Modern Mediterranean Kitchen

    In her sleek London loft, cookbook author Anissa Helou prepares some of the Mediterranean's homiest dishes on some of the world's most up-to-date equipment.

Columns

Recipes

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Artichoke Bread Pudding
Asian-Style Grilled Chicken
Asparagus Glazed with White Truffle Fondue
Bittersweet Chocolate Mousse Refrigerator Cake
Breton Butter Cake
Broiled Sardines with Mustard-Shallot Crumbs
Chicken Skewers with Lemon-Mint Vinaigrette
Citrus-Scented Lamb Stew
Cookie Cannoli with Coffee Cream
Cornish Hens with Shiitake and Watercress
Creamy Tomato Soup with Buttery Croutons
Crisp Winter Salad with Ginger-Garlic Vinaigrette
Fattoush
Feta, Tomato and Red Onion Salad
Frozen Lemon Cream Sandwiches
Ganache-Filled Brown Sugar Bars
Grilled Flank Steak with Soy-Chile Glaze
Iceberg Wedges with Blue Cheese Dressing
Moroccan Rice Pudding with Toasted Almonds
Moroccan Spiced Lamb-and-Rice Meatballs
Mussel Chowder with Bacon and Shiitake Mushrooms
Okra and Tomato Stew with Cilantro
Pan-Roasted Halibut with Jalapeño Vinaigrette
Porcini Risotto with Serrano Ham
Roast Chickens with Lebanese Rice and Pomegranate Jus
Roasted Carrots and Fennel with Tomato and Olive Pesto
Roasted Chicken Legs with Garlic Potatoes and Peppers
Robin's Whole Wheat Bread
Sea Scallops with Spinach and Grape Tomatoes
Seared Steaks with Porcini Mushroom Cream Sauce
Shrimp and Broccoli with Honey-Walnut Caramel Sauce
Smoked Oyster Po'Boys
Spaghetti with Browned Butter and Crispy Bread Crumbs
Steamed Cod with Crisp Vegetables
Strawberry and Mascarpone Trifles with Riesling Syrup
Tangy Spinach Pastries
Warm Bok Choy with Soy Dressing
Warm Onion Flans with Fresh Tomato Sauce
White Bean Soup with Cauliflower
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