Content tagged with “April/May 2005”

Curried Pineapple & Dried Fig Salsa
The combination of figs, pineapple, coconut and curry gives this salsa a pleasing sweet and spicy taste that pairs well...

Southwestern Rice & Pinto Bean Salad
The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston...

Baked Curried Brown Rice & Lentil Pilaf
Pop this fast and fragrant vegetarian dish into the oven and forget it till the timer rings. Serve as a main course on...

Middle Eastern Chickpea & Rice Stew
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this...

Louisiana Red Beans & Rice
This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground...

Risotto with Edamame, Arugula & Porcini
Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green...

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar...

Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty,...

Greek Diner Salad
The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld...

Thai Beef Salad
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those...

Pear & Dried Apricot Salsa with Lemon & Rosemary
Make this salsa the next time you have extra pears on hand—it turns ordinary pork chops or chicken breasts into a sweet...

Chunky Apple-Rhubarb Sauce with Dried Cranberries
Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken.

Basic Chicken Sauté
This quick sauté works well with your favorite pan sauce or chutney.

Easy Sautéed Fish Fillets
Here’s an easy method for quickly cooking fish fillets. We love the simplicity of just using salt and pepper to season...

Roasted Pork Tenderloin
This basic roasted pork tenderloin recipe is easy enough for every day and pairs well with your favorite fruit chutney.

Spiced Creamy Wheat with Cashews
This recipe comes alive with vegetables and spiciness, transforming healthy creamed wheat into something as flavorful...

Arugula & Strawberry Salad
A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged...

Turkish Chicken Thighs
The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute...

Raspberry-Balsamic Chicken with Shallots
Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with...

Wok-Seared Chicken Tenders with Asparagus & Pistachios
Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice with a simple salad...

Spice-Rubbed Game Hens with Rhubarb-Date Chutney
Tart rhubarb simmered in cider vinegar with chopped dates, brown sugar and cinnamon makes an excellent chutney to...

Tropical Fruit in Spiced Syrup
Serve this versatile, Chai-spice-inspired salsa with seafood, grilled chicken, as part of a yogurt parfait, or on its...

Whole-Wheat Irish Soda Bread
Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a...

Warm Quinoa Salad with Edamame & Tarragon
Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste...

Vietnamese-Style Beef & Noodle Broth
Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped...