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...

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