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Content tagged with “November/December 1993”

Shellfish Lasagna
Shrimp, clams, mussels and calamari are delicious in this flavorful lasagna. If you can find fresh noodles, use them,...
Mixed Greens & Oranges with Balsamic Vinaigrette
Orange zest and juice are whisked with balsamic vinegar to dress this salad of arugula, oranges, romaine and red onion.
Pears Baked in Marsala with Crumbled Amaretti
Baked pears are a luscious dessert, particularly when they're baked with Marsala and Italian amaretti cookies.
Sauté of Root Vegetables
This delicious combination of leeks, rutabaga and celery root is seasoned with fresh thyme. Make it a meal: Serve with...
Pear-Cranberry Steamed Pudding
Dried pears and fresh cranberries star in this steamed pudding. English cooks stir their Christmas puddings clockwise...
Brandy Custard Sauce
Not as hard on one's arteries as a classic hard sauce, which blends butter, sugar and brandy. Evaporated fat-free...
Russian Eggs
Topped with caviar, these deviled eggs become a sophisticated appetizer for any fete.
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