Content tagged with “March/April 2007” (Page 3)

Pistachio Chocolate Pudding
Pudding snack cups are great to have on hand for those times when nothing but a smooth and creamy treat will satisfy....

Cherries with Ricotta & Toasted Almonds
Warm cherries topped with luscious ricotta cheese and toasted almonds makes for a rich-tasting—yet calorie-conscious—...

Broiled Mango
Broiling fruit brings out its inherent sweetness. A squeeze of tart lime juice balances it out. Try this technique with...

Red Potato Colcannon
There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red...

Roasted Savoy Cabbage with Black Bean-Garlic Sauce
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works...

Cider-Brined Pork Chops
Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (...

Pork Tenderloin Stuffed with Porcini Mushrooms
Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.

Pork Tenderloin "Rosa di Parma"
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di...