Content tagged with “January/February 1999”
Curry-Spiced Baked Potatoes
Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.
Tex-Mex Baked Potatoes
Leftover black bean dip and your favorite salsa top these baked potatoes for a delicious Mexican-infused side dish. Try...
A soft, doughy pretzel—twisted and salted—is the ultimate stadium food. But you don't need to be a season-ticket...
This impressive-looking maple layer cake, with amber syrup drizzled over billowy mounds of frosting, pays homage to a...
Celery Root Puree
Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.
Cumin Roasted Potatoes
Toss potatoes with cumin and coriander for a different twist on roasted potatoes. The combination is terrific with an...
Caviar Baked Potatoes
Try these caviar-topped baked potatoes alongside roasted salmon and steamed broccoli.
Salsa Baked Potatoes
Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.
Chocolate Chip Cake
This chocolate chip cake has an amazing moist, dense texture and a healthy profile with egg whites, buttermilk, canola...