Discover culinary inspiration in Fine Cooking March 1999! This issue features expert techniques for sear-roasting chicken, fish, and steak to perfection. Learn how to braise winter vegetables for rich flavor and create effortlessly creamy polenta without stirring. Master classic dishes like great meatloaf and perfectly cooked rice. Plus, enjoy delectable recipes for Mu-shu pork and almond ripple pound cake, culminating in a decadent chocolate treat. Your guide to delicious cooking starts here!

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