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Content tagged with “May/June 2010” (Page 3)

Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of...
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree...
Chocolate-Cherry Cupcakes
The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while...
Blueberry Cupcakes
The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture,...
Creamy Garlic Pasta with Shrimp & Vegetables for Two
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a...
Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a...
Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...
Mediterranean Wrap
This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs. Save any...
Truck Farm: Unusual Urban Garden Project
If you live in Red Hook, Brooklyn, you’ve probably seen King Corn filmmakers Curt Ellis and Ian Cheney—they’re the guys...
Tuna Pasta with Olives & Artichokes
Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-...
Greek Salad with Sardines
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...
Bourbon-Cherry Seltzers
Homemade cherry-infused bourbon (or rum) is the base for this adult seltzer. The bourbon syrup from the cherries is...
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