Content tagged with “December 2005/January 2006” (Page 2)

Mashed Sweet Potatoes with Coconut Milk
This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence...

Sweet Potato Hash with Black Forest Ham
Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a...

Sauteed Green Beans & Cherry Tomatoes
Here's a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire.

Green Beans with Bacon & Hazelnuts
The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.

Asian Green Bean Stir-Fry
Pungent and savory black bean-garlic sauce is the secret ingredient in this ultra-quick stir-fry.

Orange-Infused Roasted Green Beans & Red Peppers
Roasting brings out the natural sweetness of the green beans and bell pepper.

Tuscan Pork Loin
Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and...

Mint-Pesto Rubbed Leg of Lamb
Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing...

Bistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day...

Wasabi Crab on Endive
Spicy wasabi mayonnaise makes crab sing in these easy appetizers.

Steak-&-Boursin-Wrapped Bells
For an even quicker preparation, try deli roast beef.

Herbed Extra-Virgin Olive Oil
Serve with sliced baguette for dipping.

Tomato-Basil Skewers
Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

Smoked Salmon Tartare
Smoked salmon gets an added crunch when served on radish slices.

Portobello "Philly Cheese Steak" Sandwich
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped...

Creamy Tomato Bisque with Mozzarella Crostini
We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-...

Muffin-Tin Crab Cakes
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste,...

Pork Medallions with Miso-Mushroom Sauce
There are as many varieties of sake, a rice wine, as there are of, well, wine. Try a Junmai sake in this hearty but...

Thai Green Curry with Duck
Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice...

Sauteed Chicken Breasts with Creamy Chive Sauce
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal...

Caviar-Stuffed New Potatoes
Caviar lovers agree that the best presentations are the simplest.

Apricot Canapes
These sweet and savory bites are like a cheese course in a bite.

Poppy Seed Thumbprints
Our Test Kitchen manager and resident master baker, Stacy Fraser, loves this variation on a classic jam thumbprint....

Whole-Wheat Couscous with Parmesan & Peas
Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety...