Content tagged with “Fall 2003”

Fair Trade Chocolate
Chocolate is a strange product, frankly: a fussy bean, harvested with great difficulty, roasted and fermented at some...

Health Benefits of Garlic
Cooks take note: the way garlic is treated in the kitchen can affect its cancer-fighting properties. Although a recent...

Pear & Dried Cranberry Strudel
All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the...

Squash Pie
Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and...

Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...

Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...

Mashed Garlicky Potatoes with Portobello Gravy
The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking...

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut...

Lemon Mousse
This ethereal citrus dessert is a lighter version of classic lemon mousse. Serve with a fresh berry sauce for a special...

Roasted Vegetable Galette with Olives
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor....

Picadillo
Picadillo, which means “small bits and pieces,” is a sweet-and-savory spiced ground- meat mixture from Latin America....

Pork Roast with Walnut-Pomegranate Filling
Pomegranates become available in late fall just in time to grace holiday tables—all too often as decorations. For this...

Chicken Tagine with Pomegranates
The Moroccan word tagine, when translated simply as "stew," hardly does justice to this beautifully fragrant...

Pomegranate Poached Pears
Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The...

Tunisian Vegetable Tagine
Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African...

Thyme- & Sesame-Crusted Pacific Halibut
A speedy roast at high heat keeps the halibut moist and succulent, and the savory thyme-sesame-crust adds a distinctive...

Thyme- & Sesame-Crusted Halibut
Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a...

Apple Crumb Squares with Apple Cider Sauce
These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make...

Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans...

Portobello Gravy
This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a...

Arugula & Pear Salad
Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins,...

Endive & Pomegranate Salad
Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-...

Barley & Wild Rice Pilaf with Pomegranate Seeds
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour...

Sweet Potato-Turkey Hash
Hash is a flexible and easy way to transform leftover cooked meat into a distinctively different dish. This version...

Italian Peasant Soup with Cabbage, Beans & Cheese
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh...