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Content tagged with “February/March 2005”

EatingWell Taste Test: The Great Whole-Wheat Pasta Challenge
There’s no question that whole-wheat pasta is the better choice as part of a healthy diet: a good source of dietary...
Sichuan-Style Tofu with Mushrooms
Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend...
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes...
Sichuan Sauce
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free...
Florentine Ravioli
The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in...
Maple Nut & Pear Scones
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast...
Old-Fashioned Apple-Nut Crisp
Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that...
Wild Rice with Shiitakes & Toasted Almonds
Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an...
Mediterranean Lima Beans
Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more...
Pear Butter
Simmering pears in pear nectar (available in the natural-foods section of supermarkets) and then reducing the puree...
Roasted Chicken Salad with Garlic Toasts
Rotisserie chickens have become all the rage in our local supermarkets—and why not? They can be the base of a quick,...
Sichuan-Style Shrimp
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we...
Rice Wine-Oyster Sauce
Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch,...
Watercress with Rice Wine-Oyster Sauce
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the...
Mango Bread Pudding with Chai Spices
There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world...
Shrimp with Mango & Basil
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to...
Salmon with Roasted Chile-Mango Sauce
Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling...
Mango Salad with Ginger-Raisin Vinaigrette
In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt...
Cajun Pecan-Crusted Catfish
Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in...
Curried Waldorf Salad
The famous Waldorf Salad, full of apples, celery, raisins and walnuts, gets a healthful makeover in with a touch of...
Stuffed Pork Tenderloin with Orange-Peanut Sauce
The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and...
Double-Chocolate Biscotti
Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo,...
Chocolate Thumbprint Cookies
Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings,...
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