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Content tagged with “4” (Page 56)

Maple Custards
For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.
Rice Pudding with Dried Fruits
Arborio rice, available in most large supermarkets, makes an especially creamy version of this rice pudding. Use your...
Quick Posole
In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick...
Sangria Sundaes
Fresh lime juice, clementines and orange marmalade combine with red wine for a sangria-inspired sauce. Serve while it...
Greek Tomato Sauce
Red wine, black olives and fragrant oregano bring tomato sauce to new heights.
Spicy Chickpea-Potato Stew
A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make...
Prunes & Armagnac in Frozen Yogurt
Swirling Armagnac-soaked prunes into frozen yogurt is a quick and easy way to jazz it up.
Garlic Croutons
Pungent and crunchy, these croutons are best when made with good-quality bread.
Roasted Garlic
With its mellow, almost buttery flavor and texture, roasted garlic is a surefire way to perk up low-fat dishes.
Green Beans with Shallot Dressing
While still hot, green beans readily absorb this tart mustard dressing.
Pineapple-Mango Topping
Fresh pineapple, mango, lime juice and zest combine in this tropical sundae topping. If you have the time, toast...
Liguarian Vegetable & Bread Salad
This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look...
Fresh Grapefruit in Honey-Thyme Syrup
Top jewel-like grapefruit sections with a thyme-infused syrup for a simple elegant ending to brunch or supper.
Portuguese Bread & Garlic Soup (Açorda)
This traditional Portuguese peasant soup is perfect for using up day-old bread.
Fennel & Rice Soup
A triple shot of fennel—fresh fennel, fennel fronds and fennel seed—infuse this simple soup with rich flavor. Serve...
Tortellini in a Rosemary-Scented Broth
Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini...
Baked Pears with Gingersnap Crumbs
Bathed in honey-lemon syrup, baked pears are a comfort on a chilly night.
Ravioli-ohs!
These raviolis are filled with lightly-sweetened ricotta, lemon zest and currants and topped with raspberry sauce for a...
Vietnamese Sandwiches
Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a...
Pan-Fried Trout
Marinating stronger flavored fish like trout in buttermilk eliminates some of the fishy flavors. A quick turn in...
Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.
Triple-Cranberry Sundaes
A triple hit of cranberries makes a tart topping for lemon sorbet.
Venison Medallions with Cognac Sauce
Red currant jelly adds a touch of sweetness to tender venison medallions.
Almond-Pear Gratins
Pears baked in almond tea take on a flavor reminiscent of amaretto but at a fraction of the calories. The crunch of...
Caramelized Pineapple & Oranges in Honeyed Port
Winter fruits, such as pineapple and oranges, take on a special intensity when sugared and broiled and then served in...
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