Content tagged with “January/February 1994”
This classic orange marmalade is a pretty gift for the holidays.
Olive oil and pine nuts are a simple addition to sautéed spinach.
The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets." They are meant to recall...
Georgian Stuffed Prunes
Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton...
Sour Cream Mushroom Soup
This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while...
Leek & Potato Soup
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and...
Evaporated fat-free milk is the key to this slimmed down version of classic corn chowder.
Spinach & Grapefruit Salad
The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally...
Key Lime Pie
We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat...
Very Lemon Pie
Lemon zest, pulp and juice are combined with eggs and sugar to make the custard for this tangy pie.