Content tagged with “November/December 1990”

English Trifle
Fresh fruit and angel food cake lighten this classic. A light custard, made with meringue and fat-free milk, drops the...

Lemon-Pepper Catfish
Though catfish is tender enough to be quickly sautéed, its firm flesh also stands up well to the grill. This recipe...

Hortopitta (Pie of Assorted Greens)
Mixed greens, scallions, feta and lots of fresh herbs fill this flaky Greek pie.

Artichokes in Egg-Lemon Sauce
Fresh artichokes star in this rich, lemony stew. In its native Greece, it's often eaten for lunch or supper. Make...

White Bean Soup (Fassoulatha)
A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.

Romanian Zucchini-Potato Latkes
Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.

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