Discover culinary secrets in Fine Cooking, May 1998 (No. 26)! This issue is packed with delicious recipes and expert tips. Learn how to make crisp, succulent roast chicken, enjoy the fresh taste of spring with asparagus, and master the art of risotto. Plus, pastry chefs reveal their favorite baking sheets and you’ll find five luscious butterscotch desserts to satisfy your sweet tooth. Don’t miss the foolproof method for smooth, tangy lemon curd!

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