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Content tagged with “New Year's Eve” (Page 22)

Smoked Trout Crackers with Lemon-Dill Mayonnaise
A simple lemon-dill mayonnaise adds a touch of sophistication to smoked trout on crackers.
Feta & Herb Dip
Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots,...
Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.
Chicken Cutlets with Grape-Shallot Sauce
One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared...
Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Horseradish-Crusted Beef Tenderloin
Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and...
Garlicky Green Beans
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't...
Polenta with Creamy Mushroom Sauce
This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth,...
Red Curry with Vegetables
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (...
Squash & Leek Lasagna
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat...
Fennel, Porcini & Chicken Cacciatore
Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and...
Roast Beef & Blue Cheese Spears
Deli roast beef and a simple blue cheese cream top Treviso in a simple, pretty appetizer.
Five-Spice Scallops
You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.
Slow-Roasted Cherry Tomato Bruschetta
Roasting tomatoes brings out their inherent sweetness.
Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Bouillabaisse with Spicy Rouille
This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-...
Thai Red Curry Mussels
Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the...
Kumquat Tagine
A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)—but here it's quicker and (dare we...
Chard with Shallots, Pancetta & Walnuts
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green...
Garlic Creamed Chard
Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York...
Singapore Chile Crab with Spinach
Restaurants all over Singapore have chile crab on their menus—it's one of the national dishes. Usually made with...
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your...
Spiced Hot Cider
For a nonalcoholic version, omit the applejack and schnapps and add 2 tablespoons cinnamon-flavored syrup, such as...
Pomegranate Champagne Punch
For a nonalcoholic version, combine 2 1/2 cups seltzer and 2 cups pomegranate juice.
Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...
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