Content tagged with “March/April 1997”

Texas Chocolate Sheet Cake
This serve-from-the-pan cake is a winner at pot-luck suppers, classroom celebrations and picnics.

Apple Swirl Cake
This moist apple cake has a sweet and crunchy walnut filling swirled through it and on top.

Sweet & Sour Barley-Bean Stew
Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers...

Risotto with Broccoli Rabe & Red Pepper
Sweet red bell pepper balances the bitterness of broccoli rabe in this risotto. If you can't find broccoli rabe,...

Salad of Lima Beans, Cured Ham & Mint
Cooking the lima beans with mint, chiles and sun-dried tomatoes infuses them with flavor. A bit of prosciutto, crunchy...

Romesco Sauce
As versatile as pesto, romesco sauce hails from Catalonia, Spain. It makes an exquisite accompaniment to a seafood stew...

Bird's Nest Pastries (Kadaif)
Kadaif is a classic Middle Eastern pastry, traditionally tossed with lots of butter, filled with cheese or nuts and...

Tomato Bread
Tomato Bread is the Catalan version of bruschetta.

Garlic Mayonnaise
This method of cooking yogurt, an egg and a little cornstarch produces a low-fat mayonnaise that is much closer to...

Grilled Vegetable Platter
Perfect for summer entertaining, make the spicy sauce ahead of time and grill the eggplant, leeks and bell pepper as...

Pasta with Braised Radicchio
Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the...

Tortilla with Tuna & Onions
Serve as a quick, light supper or as tapas with a glass of sherry.

Lentil & Bulgur Pilaf with Green & Yellow Squash
Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat...

Pan Bagna
In the Provencal dialect, "pan bagna" means "moist bread." In this lightened version of the classic...

Grapes & Strawberries in Grappa
Sweetened grappa gives fresh fruit a decidedly Greek flavor. Try serving this over lightly sweetened ricotta for a...

Sizzled Shrimp
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.

Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

Insalata Mista with Buttermilk-Chive Dressing
A simple “mixed salad” is irresistible with our healthful version of everybody's favorite buttermilk dressing.

Chicken & Farfalle with Creamy Walnut Sauce
Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil)....

Eggs Baked Over a Spicy Vegetable Ragout
This rustic dish typifies Mediterranean home cooking at its best: a full-flavored vegetable stew is topped with eggs to...

Greek Potato & Feta Omelet
Potatoes have a special affinity with eggs. If you keep frozen hash browns on hand (check the label and choose hash...

Carrot Cake Extraordinaire
Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal.