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Content tagged with “Spring 2004” (Page 2)

Whole-Wheat Crepes
This basic crepe recipe is a tasty wrap for sweet and savory fillings.
Strawberry-Rhubarb Filling
Try this filling in crepes or as a sauce for pancakes or French toast.
Grilled Salmon with North African Flavors
Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this...
Sauteed Flounder with Orange-Shallot Sauce
Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange,...
Rainbow Pepper Saute
Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader...
Strawberries-and-Cream Parfaits
To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the...
Rhubarb Upside-Down Cake
Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-...
Bev's Chocolate Chip Cookies
EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back...
Sunday Sausage Strata
The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.
Sizzled Citrus Shrimp
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a...
South Pacific Shrimp
Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for...
Moroccan Grilled Salmon
Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade...
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