Explore delicious recipes and culinary inspiration with Fine Cooking Magazine, March 2000, Issue 37. This issue features classic beef Bourguignon, fresh takes on baked pasta, and innovative broccoli dishes. Learn expert tips on catering your own large party and mastering knife sharpening techniques. Indulge in coconut-infused desserts, including layer cake, sorbet, and crème brûlée. Perfect for passionate cooks seeking to elevate their skills and create memorable meals.

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