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Content tagged with “Fall 2004” (Page 3)

Coffee-Braised Pot Roast with Caramelized Onions
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody...
Broiled Salmon with Miso Glaze
Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces...
Lentil & Bulgur Pilaf with Green & Yellow Squash
Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat...
Old-Fashioned Spaghetti & Meatballs
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked...
Pork Chops with Pear & Ginger Sauce
In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the...
Athenian Orzo
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta...
Drunken Prunes
The oaky taste of Armagnac, a French brandy made in Gascony, has long been paired with prunes. While Armagnac is...
Sweet Potato Casserole
This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the...
Salmon Classic
Smoked salmon is always a cocktail party favorite.
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