Content tagged with “Vegetarian” (Page 105)
Pineapple-Coconut Layer Cake
In this stunning dessert, two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with...
These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon...
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner...
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Cucumber Salad (Tzatziki)
This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...
Rhubarb Custard Pie
A creamy custard is the perfect foil for tangy rhubarb in this wonderful spring pie.
Choose the reddest rhubarb stalks you can find for this fool.
Triple Cherry Pie
Tart, sweet and dried cherries fill a phyllo crust in this pie. Serve with vanilla frozen yogurt.
Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken...
Cherry-Fig Tea Loaf
Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.
Creamy Red Potato Salad
A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier...