Content tagged with “Spring 2004”

Aji Sauce
A piquant South American sauce, aji complements almost any dish in which plain hot sauce might be used.

Curried Turkey Cutlets with Dried Apricots
Curry-spiced apricot sauce jazzes up lean turkey cutlets in a looks-exotic-but-is-really-easy way. Don't overcook...

Mexican Potato Omelet
Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are...

Vegetarian Reubens with Russian Dressing
This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion...

London Broil with Cherry-Balsamic Sauce
London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and...

Whole-Wheat Fusilli with Beef Ragu
This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground...

Baked Risotto Primavera
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio....

Spice-Crusted Tofu
Pantry ingredients and basic spices transform a package of tofu into a quick, simple meal - no slicing and dicing...

Latin American Empanadas (Pipian Empanadas)
These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colombia.

Grilled Pork Chops with Rhubarb Chutney
This savory-tart-sweet combination takes the classic pairing of pork and fruit to a whole new level. We've used...

Fruit-Filled Crepes
This dessert or special brunch dish is great for entertaining because it can be made in advance and popped in the oven...

Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit...

Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that...

Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For...

Apricot-Almond Clafouti
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake....

Coffee Crème Caramel
Slow baking in a water bath is the key to creating this creamy, smooth custard made from low-fat milk and eggs. Feel...

Chicken Fricassee with Tarragon
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream....