Content tagged with “July/August 1998” (Page 2)
Beats the stuff made from frozen concentrate hands down.
A simple way to make this Italian classic frozen dessert.
On a hot summer day, make this hearty salad using roasted chicken from the deli counter and whole-grain bulgur (it...
Greek Salad with Tofu
Tofu boosts the protein in this Greek salad, making it substantial enough for a whole meal. But this dish would also be...
Cajun Corn Sauté
A taste of summer, Louisiana-style. Serve this zesty sauté with grilled chicken or fish. When fresh corn is not in...
A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.
Cool Zucchini Slaw
Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.
This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (...
Tangy lime juice and salty fish sauce combine in a tasty and versatile dressing. Try it as a dipping sauce for...
Jerk Chicken & Nectarine Salad
Sweet, ripe nectarines offer a cool counterpoint to this spicy jerk chicken salad. Accompany with Wholesome Cornbread...