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Content tagged with “March/April 1991”

Marinated Mussel Salad
Archaeologists say that humans have been eating mussels for over 20,000 years, but it's unlikely our prehistoric...
Triple Celery Bisque
In this pureed bisque, celery root (celeriac) stars with russet potatoes and more celery flavor in the form of fresh...
Outer Banks Crab Gratin
Our crab gratin is rich with a whole pound of crabmeat and topped with golden-brown breadcrumbs. Serve with brown rice...
Tuna Steaks Provençal
A colorful mixture of yellow and red bell peppers, red onion, tomatoes and olives is a quick and flavorful topping for...
Chocolate Angel Food Cake
Serve this chocolate angel food cake with low-fat frozen yogurt and fresh fruit.
Hearty Grain Bread
This bread recipe combines bulgur, oatmeal, wheat bran, sunflower seeds and whole-wheat flour for a hearty, crunchy...
Mussel Risotto
Mussels and saffron star in this creamy risotto. Make it a meal: Serve with Sliced Tomato Salad and whole-grain...
Fat-Free Tomato-Herb Dressing
This fat-free tomato-herb dressing is fitting for a catch-all tossed salad of crisp lettuce, cucumbers, carrots,...
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