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Content tagged with “January/February 1998” (Page 2)

Roasted Red Pepper Subs
When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, goat cheese and peppery arugula...
Lamb & Bulgur Loaf
Bulgur and lamb are flavored with mint and cumin in a Middle Eastern twist on meatloaf.
Tart Tomato Sauce
Red-wine vinegar and fresh mint add zip to this quick tomato sauce. Try tossing it with fresh cooked pasta, chickpeas...
Black Beans & Rice
For a quick weeknight supper, use canned black beans and omit Steps 1 and 2.
The Big Salad
Big flavors, big benefits. Loaded with vitamins and minerals, antioxidants and fiber—not to mention color, crunch and...
Sweet & Savory Cutlets
Miso is usually associated with Japanese cuisine, but here we've appropriated it to lend a decidedly un-Japanese...
Portobellos with a Cilantro-Mustard Seed Crust
Meaty portobello mushrooms served with a spicy chile sauce make a sophisticated vegetarian main course.
Dried Fruit Compote
This quick and easy fruit compote is handy to have on hand for days when you're struggling to get all your...
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