Chilled Tofu with Bean Sprouts
Chilled Tofu with Bean Sprouts April, 2000 Prep time: 5 minutes Cooking time: 1 minute 1/2 pound fresh mung bean sproutsDressing: 3 tablespoons rice vinegar...
Sleeping Cannelloni
Sleeping Cannelloni April, 2000 Serves 8 / This Italian classic adds a few decorative touches to give instant child appeal, and it cleverly disguises...
Sweet Potato Oven Fries
Sweet Potato Oven Fries April, 2000 Serves 4 / As infants, my girls both loved sweet potatoes, but when they reached the toddler stage this nutritious...
Crispy Baked Vegetables
Crispy Baked Vegetables April, 2000 Serves 4 / When making this recipe, my girls helped with the dipping and shaking of their favorite veggies. Prep time:...
Cold Tea Noodles
Cold Tea Noodles March, 2000 Makes 4 servings / A perfect warm-weather dish. Keep cool by cooking the noodles in tea the night before serving. The next...
Tea-Marinated Grilled Tofu Steaks with Chanterelle Mushrooms
Tea-Marinated Grilled Tofu Steaks with Chanterelle Mushrooms March, 2000 Makes 6 servings / High in protein and low in cholesterol, this dish marries...
Mocha Chip Muffins
Mocha Chip Muffins Makes 12 large or 36 mini muffins Great to start off your day or a great pick me up at any time. Moist and delicious. Can be frozen...
Mango Chutney Caribe
Mango Chutney Caribe January, 2000 Makes about 8 cups (16 servings) Prep Time: 20 minutes Cooking Time: 25-30 minutes 4 large unripe mangoes, peeled,...
Pineapple-Orange Chutney
Pineapple-Orange Chutney January, 2000 Makes about 2 cups (8 servings Prep Time: 10 minutes Cooking Time: 35 minutes 1/2 cup raspberry vinegar3/4 cup...
Black-Eyed Peas & Chinese Greens
Black-Eyed Peas & Chinese Greens January, 2000 Bok choy and black-eyed peas pair up in this Szechwan-style saut created by Walter Bronowitz, a culinary...
Black Bean Cakes with Orange Basil Salsa
Black Bean Cakes With Orange Basil Salsa Serves 6 Tomatoes and oranges together in salsa make a great match both for flavor and dynamic color. Serve these...
Roasted Vegetables with Polenta
Roasted Vegetables With Polenta Serves 4 Roasting large chunks of vegetables imparts them with a deep flavor and an alluring brown coating. Garlic cooked...
Spinach & Corn Pudding
Spinach & Corn Pudding Serves 4 as a side dish During winter, there are two frozen vegetables I love to eat: corn and spinach. Picked at their prime and...
Roasted Potatoes with Salsa Verde
Roasted Potatoes with Salsa Verde December, 1999 Serves 2 to 4 as a main dish; 4 to 6 as side dish / These potatoes make a great light meal when combined...
Gorgonzola Apple Bread Stuffing
Gorgonzola Apple Bread Stuffing Serves 10 This was inspired by our chef at Flea St., Mark Stark, who adds sausage to the stuffing and doubles the amount...
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