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Content tagged with “4” (Page 56)

Green Beans with Shallot Dressing
While still hot, green beans readily absorb this tart mustard dressing.
Pineapple-Mango Topping
Fresh pineapple, mango, lime juice and zest combine in this tropical sundae topping. If you have the time, toast...
Liguarian Vegetable & Bread Salad
This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look...
Fresh Grapefruit in Honey-Thyme Syrup
Top jewel-like grapefruit sections with a thyme-infused syrup for a simple elegant ending to brunch or supper.
Portuguese Bread & Garlic Soup (Açorda)
This traditional Portuguese peasant soup is perfect for using up day-old bread.
Fennel & Rice Soup
A triple shot of fennel—fresh fennel, fennel fronds and fennel seed—infuse this simple soup with rich flavor. Serve...
Tortellini in a Rosemary-Scented Broth
Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini...
Baked Pears with Gingersnap Crumbs
Bathed in honey-lemon syrup, baked pears are a comfort on a chilly night.
Ravioli-ohs!
These raviolis are filled with lightly-sweetened ricotta, lemon zest and currants and topped with raspberry sauce for a...
Vietnamese Sandwiches
Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a...
Pan-Fried Trout
Marinating stronger flavored fish like trout in buttermilk eliminates some of the fishy flavors. A quick turn in...
Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.
Triple-Cranberry Sundaes
A triple hit of cranberries makes a tart topping for lemon sorbet.
Venison Medallions with Cognac Sauce
Red currant jelly adds a touch of sweetness to tender venison medallions.
Almond-Pear Gratins
Pears baked in almond tea take on a flavor reminiscent of amaretto but at a fraction of the calories. The crunch of...
Caramelized Pineapple & Oranges in Honeyed Port
Winter fruits, such as pineapple and oranges, take on a special intensity when sugared and broiled and then served in...
Orange Compote with Date-Walnut Wontons
If a compote of oranges with candied zest sounds like pure spa food, it becomes rich and exotic when paired with crisp...
Date-Walnut Wontons
These sweet wontons are filled with walnuts and dates.
Baked Halibut with Salsa Verde
Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde—a traditional cold sauce made with...
Curried Potatoes with Cauliflower
This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over...
Microwave Potato Chips
You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive...
Potato Pierogis
Cheesy mashed potato filling enclosed in a tender dumpling dough, potato pierogis are the ultimate in comfort food. And...
Sweet & Sour Barley-Bean Stew
Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers...
Risotto with Broccoli Rabe & Red Pepper
Sweet red bell pepper balances the bitterness of broccoli rabe in this risotto. If you can't find broccoli rabe,...
Pasta with Roasted Red Peppers & Capers
Flavored with roasted red peppers, garlic, capers and sharp ricotta salata, this simple pasta is reminiscent of Sicily.
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