Content tagged with “July/August 1998”
Adding smashed fresh ginger to the syrup as it cooks infused it with flavor. Try on vanilla ice cream or lemon sorbet.
Small wild blueberries, which tend to be more tart than cultivated berries, are wonderful for baking. Forage them...
Frozen Margarita Pie
Use a pastry bag fitted with a large star tip to pipe decorative swirls on top of the pie.
For long, lolling summer mornings, make this luscious, cheese-filled Danish. It uses a tender cottage-cheese pastry...
You might not think of coffee as a marinade ingredient but it adds depth and flavor that's not duplicatable....
Lots of crushed black pepper and pungent Dijon mustard in this marinade adds loads of flavor to seafood, chicken or...
Greek Tofu Salad
This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted...
Wolf Pack Ambrosia
Kids love this simple combination of fruit, yogurt and marshmallows—and they can even help by stirring it all together.
Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken...
Cumin, fresh mint, fruity chutney and tangy yogurt combine in a flavorful marinade perfect for chicken, lamb or pork.
Fresh Corn Chowder
Turkey bacon gives this creamy corn chowder a fabulous flavor without adding a lot of saturated fat. The soup has less...
Lemon Icebox Pie
Eating this pie is almost like eating frozen lemonade in graham-cracker crust.
The combination of green zucchini and yellow summer squash make attractive pickles.