Content tagged with “September/October 1994”

Artichoke & Red Pepper Frittata
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience...

Butternut Squash, Carrot & Parsnip Ragoût
Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken...

Jamaican Chicken, Rice & Bean Salad
Molasses adds rich flavor to the dressing of this chicken, rice and bean salad.

Chocolate-Banana Lunchbox Cake
To ensure that the chocolate-banana cake lasts long enough for at least one week's worth of lunches, wrap...

Sun-Dried Tomato & Basil Baked Potatoes
Sun-dried tomatoes, basil and tangy capers make a fresh-tasting topping for baked potatoes. Make it a meal: Serve with...

Cheesy Broccoli Baked Potatoes
Here we top baked potatoes with sharp Cheddar and broccoli (use up those leftovers!) in a crowd-pleasing favorite. Make...

Sour Cream-&-Herb Baked Potatoes
Banish the full-fat sour cream from the baked potatoes and use this herbed nonfat topping instead. Make it a meal:...

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...

Braised Fennel, Carrots & Pearl Onions
Earthy fennel and sweet carrots are the perfect combination in this stew. Fresh pearl onions are great, but to save on...

Spicy Kidney Bean & Bell Pepper Ragout
Tomatoes, bell peppers and gutsy chipotle peppers are the key ingredients in this tasty ragout. The addition of kidney...

Rémoulade Sauce
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.

Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so...

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...

Overnight French Toast with Cinnamon Syrup
A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up...

Buckwheat Crêpes with Apple Compote
Cinnamon-spiced apples are wrapped in nutty buckwheat crepes for a delicious brunch treat.

Saucy Gingered Shrimp with Zucchini & Red Peppers
Mirin, a sweetened Japanese cooking wine, adds a sweet accent to the fresh flavors of this shrimp and vegetable stir-...

Glazed Plum Tarts
These quick plum tarts are the perfect weeknight dessert. You can substitute your favorite fruits year-round.