Brussels Sprouts in Sage Butter
Brussels Sprouts in Sage Butter September, 2005 (Serves 4) 1 pound brussels sprouts 2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons...
Grilled Tomatoes Stuffed with Goat Cheese
Grilled Tomatoes Stuffed with Goat Cheese July, 2005 Serves 4 / A stunning side dish. Look for fresh local chvre (soft goat cheese), or experiment with...
Twice-Baked Sweet Potatoes with Citrus and Mascarpone
Twice-Baked Sweet Potatoes with Citrus and Mascarpone April, 2005 Serves 1012 / Contributed by Sarah Stegner, dining room chef of the Ritz-Carlton in...
Honey-Glazed Baby Carrots
Honey-Glazed Baby Carrots March, 2005 Serves 6 / Widely used during fall's High Holy Days, honey is a Jewish symbol of sweetness. In addition to the Rosh...
Jim Dukes Curried Celery
Jim Dukes Curried Celery February, 2005 Serves 4 / This is a very simple dish, great for treating arthritis, Duke says. The black pepper is important...
Curried Cauliflower
Curried Cauliflower January, 2005 (Serves 4) 2 tablespoons olive oil 1/2 cup diced onion 2 cloves garlic, minced 1 teaspoon finely chopped fresh ginger...
Potato-Mushroom Gratin
Potato-Mushroom Gratin January, 2005 Serves 8 / If you dont divulge it to your party guests, they might never guess this is dairy-free and low-fatbut...
Roasted Red Potatoes with Zucchini and Basil
Roasted Red Potatoes with Zucchini and Basil December, 2004 Serves 6 / Instead of relying on french friestypically loaded with trans fatstry this flavorful...
Festival Rice
Festival Rice November, 2004 Serves 810 / Myriad flavors and textures enliven this sumptuous holiday rice. In Ayurvedic cooking, fennel, cardamom, cinnamon,...
Maple-Roasted Parsnips
Maple-Roasted Parsnips November, 2004 Serves 8 / Parsnips have a light, sweet flavor and crunchy texture that add interest and variety to any menu. This...
Pan-Roasted Root Vegetables
Pan-Roasted Root Vegetables October, 2004 Serves 8 / A nice change from mashed potatoes, these crusty, caramelized vegetables are made on the stovetop...
Apple-Prune Dressing
Apple-Prune Dressing October, 2004 Serves 8 / This delectable side dish is a version of my Danish grandmothers recipe; it goes well with roasted duck,...
Green Beans with Cranberry-Balsamic Glaze
Green Beans with Cranberry-Balsamic Glaze October, 2004 Serves 8 / Surprise your guests with a new take on the green-bean casserole. This one uses cranberries,...
Vegetable Cobbler
Vegetable Cobbler Serves 6 to 8 This main-dish cobbler with its golden crust and dill-infused filling marries macrobiotic principles with Western ingredients....
Mediterranean Salad Cups
Mediterranean Salad Cups Serves 6 as a first course Mediterranean cuisine lends itself perfectly to spring with its light flavors. Baking the crpes in...
