Content tagged with “November/December 2008” (Page 2)

Dark Chocolate Florentines
Master of Fine Arts student Allyson Lea Smith consulted with her mother and baked at least six variations to create...

Lava Rocks
Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa...

Lusciously Nutty Holiday Logs
Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that...

Salmon with Pepita-Lime Butter for Two
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Tuscan Spice Rub
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it...

Spanish Rub
Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

Indian Spice Rub
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or...

Maple-Nut Granola
We love the maple-nut flavor combination of this heart-healthy granola, but feel free to substitute your favorite nuts...

Blueberry-Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.

Blueberry-Pecan Pancake Mix
Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the...

Yummy Molasses Crackles
Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and...

Pineapple Coconut Bites
A retired writing professor and mother of two daughters, Jessie Grearson got inspiration for these mini tarts from a...

Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Savory Carrot & Tarragon Tart
The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to...

Roasted Fall Vegetables in Cheddar Crust
This tart starts with a Cheddar cheese crust that's filled with roasted leeks, fennel and broccoli or Brussels...

Chicken Baked over Mushroom Dressing
Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

Cheesy Chicken Pasta
This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese...

Root Vegetable Stew with Herbed Dumplings
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by...

Roasted Parsnip Soup
The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in...

Lamb, Fig & Olive Stew
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France:...

Cream of Turkey & Wild Rice Soup
This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp...

Brussels Sprouts with Bacon-Horseradish Cream
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or...

Yukon Gold & Sweet Potato Mash
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a...