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Content tagged with “September/October 2008”

Spinach Salad with Japanese Ginger Dressing
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses...
Roasted Eggplant & Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless...
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly...
Greek Fava with Grilled Squid
Fava is the Greek word for bean puree, almost exclusively made with yellow split peas—here it's served with...
Sweet & Savory Beef Stew
This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start...
Roasted Root Vegetables with Chermoula
Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a...
Ratatouille à la Casablancaise
Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil—has many regional...
French Silk Pie
Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to...
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