Content tagged with “November/December 1995” (Page 2)

Potato & Sweet Potato Torte
Layers of potatoes and sweet potatoes meld into an impressive vegetable "cake" that forms a golden crust...

Roast Pork Tenderloin with Prunes
We have adapted the traditional Scandinavian stuffed pork loin roast to use the far leaner tenderloins.

Spiced Turkey with Avocado-Grapefruit Relish
This fresh-tasting citrus relish will perk up even the most jaded appetite, and it goes well with chicken, fish or pork...

Salmon on a Bed of Lentils
Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are...

Arugula-Mushroom Salad
A creamy garlic dressing is a nice foil for peppery greens. Feel free to substitute watercress for the arugula.

Barley Pilaf with Mushrooms, Red Peppers & Spinach
Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either...

Green Beans with Toasted Nuts
Toasted nuts are a simple way to embellish green beans. If you have hazelnut or walnut oil on hand, use it in place of...

Smoked Salmon Canapes
Thin cucumber ribbons add a decorative finish to these classic hors d'oeuvres.

Orange Slices with Warm Raspberries
Warming the berries enhances their flavor and makes a pleasing contrast to the cool orange slices. Fresh pineapple can...

Bulgur Pilaf with Dried Fruits
Cinnamon and allspice infuse this pilaf with a subtle Middle Eastern fragrance. Serve as a side dish or use it to stuff...

Turkey Cutlets with Spicy Eggplant Relish
This elegant entrée is a refreshing change of pace from heavier holiday foods. Serve it on a cool bed of fresh salad...

Real Raspberry Vinaigrette
Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or...