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Content tagged with “May/June 1991”

Are Your Tummy Ills All in Your Head?
Are your tummy troubles all in your head? Yes. And no. There’s a reason why, when you’re upset, you feel a knot in the...
Onion Confit Crostini
Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-...
Potato-Vegetable Stock
This stock owes its depth to last summer's crop of potatoes and leeks, simmered into a thick broth. If you don...
Lemon Meringue Kisses
These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides...
New Potatoes & Peas
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors...
Pork Medallions with Cumberland Sauce
Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns pork tenderloin into an elegant entree.
Fresh Pea Soup
Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.
Honeyed Rhubarb Chutney
Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.
Warm Dandelion Greens
Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic...
Halibut with Lemon & Caper Sauce
If using fish steaks, chill them in the freezer for 1/2 to 1 hour so they will be easy to slice. Fillets of sole,...
Pan-Seared Chicken with Orange & Grapefruit Sauce
Celebrate citrus season with an easy quick-cooking chicken sauté. This recipe uses whole, fresh oranges and grapefruit...
Turkey Scallopini with Hoisin-Orange Sauce
Lean turkey cutlets take only minutes to make. Add a simple pan sauce made from kitchen staples and dinner is ready in...
Pork Chops with Pear & Ginger Sauce
In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the...
Pork Cutlets with Cumberland Sauce
Old-fashioned, sweet and sour Cumberland Sauce, a British favorite, makes a fine topping for pork. Round out the meal...
Ginger Sorbet
This simple ice has a vivid, lively flavor and makes a spirited palate cleanser between courses as well as an...
Turkey Scallopini with Apricot Sauce
Nectar (juice by any other name) makes a sweet-and-sour sauce that also pairs well with pork chops or chicken. The...
Proper Scottish Oat Scones
What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a...
Peppered Lamb Chops
Studding lamb chops with garlic and rubbing them with crushed peppercorns adds intense flavor with minimal work.
Strawberry Fool
Mostly berries, with a bit of cream to bind.
Chicken Forestiere
A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is...
Garlic-Tip Dressing
Thick, young garlic shoots, also called garlic scapes or green garlic, can be trimmed once or twice without harming the...
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