Advertisement

Content tagged with “September/October 1991”

Thai Beef Salad
The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.
Warm Lentil & Roasted Red Pepper Salad
Tossed with a garlicky vinaigrette and sweet roasted peppers, lentils are perfect for a leisurely lunch. Plus, like...
Caramel Sauce
This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.
Bacon & Egg Salad
Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple...
Stewed Okra & Tomatoes
This simple stew highlights two summer stars—tomatoes and okra—in a simple stew. Okra (known as gombo in much of West...
Crabe Beninoise
The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8...
Warm Chicken Salad with Pine Nuts
Poaching chicken breasts in a mixture of balsamic vinegar and chicken broth makes them unusually tender. The poaching...
Warm Tuna Salad Niçoise
With the increasing popularity and availability of fresh tuna, it makes sense to update the classic Mediterranean salad...
Warm Cabbage Slaw with Pork Medallions
Shredded green and red cabbage tossed with hot, fruity dressing make a colorful low-fat coleslaw. The pork medallions...
Moyo de Poulet Fumé
Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the...
Sweet & Salty Beef Salad
Here's a salad that showcases the Asian yin and yang philosophy of combining opposing flavors. Mild, crisp iceberg...
Syndicate content

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner