Content tagged with “September/October 1994”
Cheesy Broccoli Baked Potatoes
Here we top baked potatoes with sharp Cheddar and broccoli (use up those leftovers!) in a crowd-pleasing favorite. Make...
Greek Salad Baked Potatoes
A lively combination of tomato, onion, olives, oregano and feta cheese works well with the creaminess of baked potatoes...
Aegean Fish Stew
A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono, egg and lemon...
This Cajun sauce on top of a baked potato is a delicious partner for broiled catfish.
Herbed White Bean Puree
A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.
Rustic Plum-Walnut Tart
There is nothing like the sight of late-summer fruit piled high at the farmstand to inspire one to bake. For this...
Morning Glory Muffins
These Morning Glory muffins are full of everything you'd expect in the bakery favorite—carrots, apple and raisins...
Glazed Plum Tarts
These quick plum tarts are the perfect weeknight dessert. You can substitute your favorite fruits year-round.