Content tagged with “May/June 1996”

Pasta Salad Niçoise
Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a...

Salmon Sandwiches with Japanese Flavors
Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the...

Cold Cucumber Soup
Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.

Mocha Confetti Cake
Kahlua and espresso add rich flavor to this glazed mocha bundt cake.

Vietnamese Sandwiches
Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a...

Wheat Bread
A touch of brown sugar sweetens this multi-grain bread.

Apricot Mousse Cake
Here we layer sponge cake with apricot mousse for a beautiful presentation.

Mango Sorbet Torte
Almond-coconut meringue layers are topped with mango sorbet in this pretty frozen torte.

Papaya Smoothie
Beat the winter blues with a taste of the tropics; this papaya smoothie has an added buttermilk tang.

Strawberry Buttermilk Sherbet
Give sweet frozen strawberries and tangy buttermilk a whirl in your food processor in this practically instant sherbet.

Poppy Seed Dressing
A touch of honey sweetens this poppy seed dressing. Toss with fresh fruit and serve over spinach leaves for a...

Goat Cheese Sandwiches with Roasted Peppers & Onion Jam
Why not double the onion jam to use for sandwiches and burgers throughout the week?

Skillet Rice with Shrimp
This one-skillet supper is ready to serve in just 40 minutes--perfect for hurried weeknights.

Roasted Vegetable & Linguine Salad
Take this quick pasta salad to summer potlucks for rave reviews. Try roasting your favorite vegetables or whatever you...

Mixed Green Salad with Chive Dressing
Mustard, vinegar and chives bring their lively flavors to this simple salad.

Pan-Grilled Salmon Fillets with Tomato & Tarragon
A lovely sauce of tomatoes, tarragon and white wine adds fresh flavor to salmon fillets. Serve with brown rice and...

Strawberry-Pineapple Sundaes
As good to look at as they are to eat, these sundaes turn a weeknight meal into a celebration.

Buttermilk Cake with Strawberries
Mascarpone (Italian cream cheese) is blended with drained nonfat yogurt for a smooth, creamy cake filling.

Tuna & Bean Salad in Pita Pockets
Dressing tuna salad with lemon and olive oil lends a bright, fresh note that's a great alternative to mayo. Beans...

Southern Pasta Salad with Black-Eyed Peas
This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.

Soba Noodles with Roasted Eggplant
Roasted eggplant makes a creamy sauce that coats pasta quite nicely. Soba (Japanese buckwheat noodles) add a lovely...

Light Ranch Dressing
If you love ranch dressing, this horseradish-spiked version could be your new house favorite.

Rhubarb Tart
Making a thick puree with some of the rhubarb gives this out-of-the-ordinary tart intense color and flavor.

Orzo Salad with Chickpeas & Artichoke Hearts
Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean...

Crushed Red Potatoes with Buttermilk
This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes.