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America’s Test Kitchen: 5x18
Italian Classics
There seems to be an endless supply of “classic” Italian dishes. Just when we think we’ve mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, steak fiorentina, or pasta with garlic and oil.
Recipes
– Pasta all’Amatriciana
– Mushroom Risotto
Equipment Corner
– Rotary cheese graters
Tasting Lab
– Jarred pasta sauces
5 - 1Appetizers Jan. 01, 2005- 5 - 2Simple Soups Jan. 08, 2005
- 5 - 3A Soup Supper Jan. 15, 2005
- 5 - 4Regional Classics Jan. 22, 2005
- 5 - 5Pork Chops and Gravy Jan. 29, 2005
- 5 - 6Two Roast Chickens Feb. 05, 2005
- 5 - 7Flash in a Pan Feb. 12, 2005
- 5 - 8Family Favorites Feb. 19, 2005
- 5 - 9Restaurant Cooking Comes Home Feb. 26, 2005
- 5 - 10Texas Rib House Mar. 05, 2005
- 5 - 11Grill-Roasted Beef Tenderloin Mar. 12, 2005
- 5 - 12New Flavors from the Grill Mar. 19, 2005
- 5 - 13Mexican Favorites Mar. 26, 2005
- 5 - 14Quick Pasta Apr. 02, 2005
- 5 - 15A Passage to India Apr. 09, 2005
- 5 - 16Pissaladière Apr. 16, 2005
- 5 - 17In an Italian-American Kitchen Apr. 23, 2005
- 5 - 18Italian Classics Apr. 30, 2005
- 5 - 19Winter Supper May. 07, 2005
- 5 - 20Bistro Classics May. 14, 2005
- 5 - 21Ultimate Sticky Buns May. 21, 2005
- 5 - 22Bake-Sale Favorites May. 28, 2005
- 5 - 23Holiday Cookies Jun. 04, 2005
- 5 - 24There's a Hole in Your Cake Jun. 11, 2005
- 5 - 25Pumpkin Cheesecake Jun. 18, 2005
- 5 - 26Four-Star Desserts Jun. 25, 2005
