Content tagged with “March/April 1999”
Keep quick fruit sauces on hand in the summer for topping vanilla frozen yogurt.
Fish cookery doesn’t get any easier than this. Look for the freshest fish you can find—just about any firm, mild white...
Glazed Carrots with Currants
We eat so many raw carrots, it's easy to forget how excellent they can be cooked. Try them glazed in honey and...
Crusty Fish Fillets
Wheat germ is one of those ingredients you may buy once and never use again. Why not add some fiber to your breading by...
Wheat Germ Muffins
Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins.
Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.
Coeurs a la Creme
If you like cheesecake, try this traditional French dessert molded into heart shapes.
Substitute orange or lemon juice for the lime juice if you wish.
This ultra-quick sauce can make any night a special occasion. We especially like it with strawberries, pears or coffee...
Roast Leg of Lamb
Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.
Minted Orzo Pilaf
Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth.
Ground toasted oats not only boost fiber, they help give this low-fat crust a tender texture and contribute a yummy...
Frozen Raspberry Mousse
Pamper your guests with this pretty, elegant dessert--no one will ever guess that it easily conforms to any healthy...
The classic combination of chocolate and hazelnut is the perfect dipping sauce for any combination of fruits and cakes.
Save a place at your holiday table for this stunning whole-wheat bread braid.
This simple recipe is perfect for quick weeknight meals as well as special occasions.