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December 1995

Issues:

Features & Columns

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Features

Pomegranates
How to buy and use winter's top-seeded fruit
Hors d’Oeuvre Presentation Tips
Any caterer will tell you that the more appealing the presentation, the more popular the hors d’oeuvres. Here are a few ideas for making your appetizers disappear at record speed.
Hors d'Oeuvres
12 recipes that cater to the cocktail crowd
Celebrating Kwanzaa

Columns

Recipes

See Features & Columns | Subscribe to the Magazine

Chestnut-Chocolate Puree with Whipped Cream (Monte Bianco)

Coconut Shrimp with Curried Hummus

Dilled String Beans

Five-Spice Chicken Salad in Wonton Shells

Fresh Cranberry Relish

Garlic Hummus with Spicy Wonton Triangles

Mini Beef Wellingtons

Onion Salad with Mint and Pomegranate

Pancetta-Wrapped Scallops with Lemon

Pepper Biscuits with Cheddar-Pecan Spread

Pepper-Crusted Beef Crostini with Arugula

Persian Pomegranate Soup with Meatballs

Pesto and Brie Canapes

Red Beans with Parsley and Pomegranate

Roast Chicken with Mango Rum Glaze

Roasted Eggplant and Tomato Bruschetta

Sweet Potato Cakes with Fresh Cranberry Relish

Sweet Potato Oven Fries

Swiss Truffle Cake

Tuna Niçoise Canapes

Yogurt and Pomegranate Dip with Cilantro

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