Content tagged with “November/December 1994”

Corn Bread Stuffing
This sturdy corn bread works well in stuffing.

Curried Sweet Potatoes
Dried apricots, raisins and curry powder make unusual but delectable partners for sweet potatoes in this old-style...

Quick Cassoulet
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and...

Oyster Bisque
This oyster soup bursts with the heady flavors of the sea. Rather than heavy cream, this recipe uses pureed rice to add...

Black Bean Dip
This lively dip can be made in minutes. Serve with baked tortilla chips.

Pomegranate Sorbet
Pomegranates are a rich source of potassium. Before they disappear from the markets in January, scoop up a dozen to...

Chinese Seafood Soup
If you have large sea scallops, cut them in half horizontally before adding to the soup.

Fontina with Pears & Walnuts
There is a joyous interplay of tastes and textures in this very easy dessert. The idea is to eat a slice of pear with a...

Stir-Fried Chile-Garlic Duck
Once you turn on the stove, this dish is finished in minutes, so have your ingredients prepped and ready to go. Serve...

Good Egg Casserole
Turkey sausage, potatoes and green chiles star in this easy, cheesy brunch casserole.

Wilted Winter Greens & Black-Eyed Peas
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens....

Pecan Tuiles
French for “tiles,” these delicate tuiles are so-named because their curved shape resembles the clay roof tiles of...

Creamy Horseradish-Herb Dip
Buttermilk and horseradish add tang to this simple dip that even the kids will love; serve it with an array of colorful...