Content tagged with “January/February 1997”
Sweet Cheese Strudel
Phyllo dough, low in calories and fat, is a crisp counterpoint to the creamy cheese filling in this luscious strudel.
A bit of lemon juice and sugar flavor this quick raspberry sauce.
Sweet Potato Puddings
Sweet potato pudding is inherently luxurious, but it feels like a real indulgence with the additions of seemingly rich...
Baked Halibut with Salsa Verde
Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde—a traditional cold sauce made with...
Microwave Potato Chips
You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive...
Cheesy mashed potato filling enclosed in a tender dumpling dough, potato pierogis are the ultimate in comfort food. And...
Potato & Leek Gratin
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
Try these sweet and earthy parsnip muffins next time you're craving the carrot counterpart.
Tomatillo Sauce (Salsa Verde)
This versatile, spicy green sauce is made with tomatillos; it goes well with beef, pork, poultry and fish. And, of...
The Master Mash
Mashing blanched garlic into potatoes is a tasty way to add lots of flavor without lots of fat.
Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or...
The creaminess of mashed banana makes it possible to eliminate egg yolks from souffles without sacrificing the mouth-...
Spicy Chicken Tacos
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft,...
Tame the heat of curries with this cool sauce, or serve it on Curried Cashew Burgers.