Content tagged with “January/February 2008” (Page 2)

Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...

Chocolate Soufflé
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner...

Pineapple Empanaditas
These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon...

Pineapple-Coconut Layer Cake
In this stunning dessert, two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with...

Chocolate Fondue
The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like—...

Apple Confit
Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice...

Portobello & Beef Patty Melt
This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which...

Pineapple & Ham Bread Soufflé
A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as...

Griddle-Cooked Corn Flatbread (Makkai ki roti)
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens...

Creamy Chopped Cauliflower Salad
Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone...

Cauliflower & Couscous Pilaf
Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of...

Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....

Tom Yum Soup with Pineapple
We've added fresh pineapple to this spicy, sweet-and-sour Thai soup. Enjoy it as a first course before a light...

Collard Green & Black-Eyed Pea Soup
Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There...

Caldo Tlalpeño
Although there are many variations of this Mexican chicken soup, spicy chipotle chiles are always part of the broth....

Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...

Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...

Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...

Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...

Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh...

Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich...

Beef & Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-...

Wok-Seared Chicken & Vegetables (Kadhai murghi)
This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a...

Kale, Sausage & Lentil Skillet Supper
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green...