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Content tagged with “January/February 2009” (Page 3)

Borscht
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with...
Black-Eyed Peas with Pork & Greens
This boldly flavored spin on Hoppin' John replaces salt pork or bacon with lean pork chops. Plus we've added...
Braised Beef & Mushrooms
Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped...
Beef & Cabbage Stir-Fry with Peanut Sauce
The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few...
Chicken in Garlic-Vinegar Sauce
Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet...
Braised Paprika Chicken
Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you...
Warm Beet & Spinach Salad
This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked...
Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette
Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in...
Quick Pickled Beets
For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get...
Brown Sugar-Glazed Beets
Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work...
Turkey & Squash Soup
This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh...
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