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Content tagged with “6” (Page 6)

Eggplant Bulgur Pilaf
One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and...
Stir-Fried Carrots, Corn & Peppers
This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe...
Eggplant Subs with Provolone
A toasted coriander-seed crust gives roasted eggplant slices fantastic flavor that layers exquisitely with spicy greens...
Cheese & Tomato Pizza
Sometimes pizza from your own oven can be quicker than takeout and it’s usually a whole lot healthier because you...
Chilly Dilly Cucumber Soup
This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt...
Japanese Chicken Meatballs (Tsukune)
Chicken meatballs called tsukune are a Japanese-restaurant favorite—they’re essentially a chicken sausage mixture...
Caribbean Chicken & Pineapple Kebabs with Banana Salad
A Caribbean-inspired marinade for these chicken-and-pineapple kebabs is flavored with pineapple juice, soy sauce,...
Indonesian Beef Satay with Spicy Peanut Sauce
Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant...
Pork Spedini with Mushrooms & Bruschetta
Throughout Italy you will find kebabs called spedini: skewers of various meats often combined with bread cubes. In this...
South Indian Shrimp Kebabs with Cilantro Sauce
Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade...
Summer Tomato, Onion & Cucumber Salad
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most...
Shaved Zucchini-Fennel Salad
Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad....
Oven-Fried Chicken on a Stick
Here’s a fun way to serve oven-fried chicken for a picnic: put it on a stick. It’s fabulous served with this homemade...
Half-Hour Chili
This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry...
Braised Summer Vegetables with a Green Herb Sauce
This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with...
Curried Chickpea Burritos
Madras meets Mexican in this yummy cross-cultural mash-up of a burrito. The Indian-spiced chickpea-and-potato curry...
Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style
This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck...
Spicy Thai Barbecued Oysters
The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook...
Spicy Barbecued Oysters
If you’re intimidated by shucking oysters—this recipe for barbecued oysters is for you. When you grill them, steam...
Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest...
Bean & Hominy Potpie
This Southwestern-inspired potpie is full of spicy beans, hominy and butternut squash. Tortillas and cheese stand in...
Apricot Grunt
Grunts, also known as slumps, are cousins to the cobbler—they too feature a biscuit topping, but unlike the cobbler,...
Peach, Rhubarb & Ginger Crisp
In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped...
Plum Betty
The combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn’t sound like much....
Strawberry Pandowdy
A truly old-fashioned dessert, “pandowdy” is said to refer to the cutting up of the flaky crust, or “dowdy-ing,” toward...
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