Dried Fig and Plum Tagine
Dried Fig and Plum Tagine October, 2007 Prep time: 20 minutes Cook time: 2-6 hours Serves 6 / Dried figs and prunes add vitamins, fiber, and zing to this...
Fingerling and Porcini Gratin
Fingerling and Porcini Gratin October, 2007 Serves 8 / Fingerlings are my favorite variety of potatoes. Eating them with their skins intact gives you...
Roasted Beets with Creme Fraiche
Roasted Beets with Creme Fraiche September, 2007 Serves 8 / Serve this beautiful side dish warm or cold. You can make the beets a day or two in advance...
Curried Lentils with Sweet Potatoes and Spinach
Curried Lentils with Sweet Potatoes and Spinach September, 2007 Serves 4 / Smooth, whole-milk yogurt softens the spices in this fragrant, colorful dish....
Red Cabbage with Fuji Apples and Onions
Red Cabbage with Fuji Apples and Onions August, 2007 Serves 6-8 / Prep tip: Use turkey bacon instead of tempeh, if you prefer. Serving tip: This makes...
Spelt Bread Stuffing with Red Delicious Apples and Dried Cherries
Spelt Bread Stuffing with Red Delicious Apples and Dried Cherries August, 2007 Serves 10 / This is a perfect side dish with turkey but also works great...
Baby Bok Choy
Baby Bok Choy July, 2007 Serves 6 / Light and ultrasimple. Your pot will need a secure lid to get the best results. The entire method takes place over...
Apple and Onion Miso Pickle
Apple and Onion Miso Pickle July, 2007 Makes 1 heaping cup / Serving tips: Use this refreshing pickle as a relish to lighten any whole-grain dish. I especially...
Kale with Ginger and Chiles
Kale with Ginger and Chiles June, 2007 Serves 4 / For side dishes, the people of Singapore love dark-green, leafy vegetables such as kai lan and kangkung,...
Hearty Chestnut Stuffing
Hearty Chestnut Stuffing June, 2007 Serves 6 / Use this stuffing to fill anything from turkey to portabello mushroom caps to halves of delicatta squash....
Zucchini with Lemon and Mint
Zucchini with Lemon and Mint June, 2007 Serves 6 / Light and tangy, this meza recipe is extremely easy to make and bursts with the flavor of its fresh...
Sauted Tomatillos and Grapes
Sauted Tomatillos and Grapes May, 2007 Makes 1 cup / This easy-to-make relish is a sweet-tart complement to grains, tempeh, seared tofu, or veggie burgers....
Spinach Polenta
Spinach Polenta April, 2007 Serves 10 / Made from coarse cornmeal (and enlivened with fresh spinach and chopped chilies), this polenta can stand alone...
Roasted Asparagus with Creamy Dill-Chervil Sauce
Roasted Asparagus with Creamy Dill-Chervil Sauce March, 2007 Serves 6 / This version of the classic French herbes mix substitutes baby dill for French...
Roasted Butternut Squash with Goji Berries
Roasted Butternut Squash with Goji Berries February, 2007 Serves 6-8 / This simple side dish, loaded with antioxidants, features chewy, sweet goji berries...
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