Content tagged with “March/April 1995”

Marinated Olives with Lemon, Thyme & Rosemary
Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the...

Five-Vegetable Curry
Eggplant, potatoes, sweet potatoes, tomatoes and green beans flavored with rich Indian spices yields a substantial dish...

Peppers Stuffed with Bulgur, Nuts & Raisins
A nutty bulgur pilaf fills bright bell peppers. Make it a meal: Greek Revival Salad completes this vegetarian supper.

Sauté of Cauliflower & Mustard Greens with Peanuts
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut...

Spicy Chickpea-Potato Stew
A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make...

Prunes & Armagnac in Frozen Yogurt
Swirling Armagnac-soaked prunes into frozen yogurt is a quick and easy way to jazz it up.

Apple Cider Doughnuts
These doughnut-shaped cakes are flavored with apple cider and glazed with maple syrup. If you do not have a mini Bundt...

Quick Cinnamon Rolls
A biscuitlike pastry, based on a traditional German recipe, makes these much faster than yeast-raised cinnamon rolls.

Tomato Soup with Orzo & Basil
Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.

Salad of Mâche & Beets
Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.

Rhubarb-Orange Crepes
The slightly nutty flavor of buckwheat in the crepes pairs well with the tart rhubarb filling. If you like, top each...

Rhubarb & Strawberry Crumble
Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.

Rice, Carrot, Mushroom & Pecan Burgers
Meaty mushrooms and crunchy pecans make this a satisfying vegetarian burger. Make it a meal: Serve on a whole-wheat bun...

Chicken Tagine with Green Olives
Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or...

Grilled Calamari & Olive Salad
Grilled calamari, new potatoes, asparagus, red bell pepper, olives and basil come together in this delicious main-...

Steamed Mussels in Tomato Broth
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at...

EatingWell's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate...

Green Bean Salad with Corn, Basil & Black Olives
This vibrant summer salad goes well with just about any entree. Be sure to get ultra-fresh beans and corn and blanch...

Linguine with Grilled Shrimp & Black Olives
The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.

Corn & Pepper Chowder
Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a...

Roast Chicken with Citrus & Thyme
The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.

Carrot-Oatmeal Cookies
These chewy oatmeal cookies are full of shredded carrots and raisins.

Sage-Scented Cornmeal Biscuits
The sage-infused biscuit dough can be mixed and formed about an hour before baking; set it aside in the refrigerator....

Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...

Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.