In the Test Kitchen, we work on recipes three or four months in advance of publication. Occasionally, I fall in love with a few exceptional recipes. So, when a new issue of the magazine comes out, I'm often pleasantly surprised to see them again. I forget how frustrating it was trying to get something to work the way I'd envisioned it (sometimes upwards of four or five times) and champ at the bit to make it all over again. I can't wait (especially now that the weather is a bit cooler) to make the Skillet Chicken-and-Mushroom Potpie from the October issue—so soothing and satisfying.