Content tagged with “September 1997”
Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
Sweet Sunflower Seed Spread
Crunchy sunflower seeds and sweet raisins are stirred into yogurt cheese in this tasty spread for toasted whole-grain...
Soaking oats and fruit in yogurt is how muesli is traditionally made. A great make-ahead breakfast if you're...
Pear Tart Tatin
Tart Tatin is a classic upside-down tart, traditionally made with apples. It is named after the Tatin sisters of France...
Quark, a mild fresh cheese, yields a particularly moist biscuit.
Savory Lamb Triangles
Seasoned with nutmeg, cinnamon, mint and lemon, these lamb-filled phyllo triangles are a tasty addition to your...
Garlic and fresh herbs star in this creamy yogurt-based dressing. Dip fresh vegetables in it for a quick snack.
Tzatziki Cucumber Dip
Yogurt cheese is the basis for this tangy cucumber dip. Serve with toasted pita triangles and fresh vegetables.
Chewy Molasses Cookies
Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.
German Apple Pancake
A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a...
Walnut Pastry Dough
This delicious, versatile crust can also be made with hazelnuts, almonds or pecans.
Herb & Lemon Roast Chicken
Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of...
Canned apricot halves blend with yogurt in a tangy and refreshing smoothie.
Moroccan Chicken Salad
Leftover chicken and rice come together in this flavorful main dish salad. Serve over fresh greens.
Plum Custard Tart
Roasted plums and creamy custard fill this rich walnut crust with summer goodness.
Chocolate Bundt Cake
You won't feel an ounce of guilt when you dig into this dense, chocolate bundt cake.