Content tagged with “January/February 1993”
Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.
Banana bread is the perfect vehicle for using bananas once they are past their prime.
Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal...
Dried Fruit Cake
A very thin slice of this dark fig and nut cake, redolent of orange zest, cinnamon and nutmeg, is all you need at the...
Curried Red Lentil Soup
This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils...
Rose water and a pinch of nutmeg perfume this cool banana smoothie. The recipe is based on an Indian yogurt drink...
These delicate almond cookies are said to be as light as a sigh.
For a touch of romantic whimsy, cook the pancakes and stamp them into hearts with a heart-shaped cookie cutter.
Hot & Sour Soup with Crab
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called...
Creamy Fish Chowder
Low-fat milk and mashed potatoes make this chowder so rich and creamy you won't miss the actual cream. Farm-raised...
Spicy Potato & Kale Soup
Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard...
Baked Stuffed Onions
These baked onions are stuffed with a savory combination of mushrooms, breadcrumbs and capers.
Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.