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January 2003

Features & Columns

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Features

Columns

Recipes

See Features & Columns | Subscribe to the Magazine
Apricot-Cornmeal Muffins
Asian-Style Orange Chicken
Beef with Red and Yellow Bell Peppers
Black Bean Huevos Rancheros
Blue Corn-Cottage Cheese Griddle Cakes
Bok Choy and Rice Noodle Soup with Turkey Meatballs
Broccoli with Brown Butter Crumbs
Buttermilk Creamsicle Panna Cotta
Caribbean Mango and Steamed Shrimp Salad
Chicken Almond Curry with Apricots
Chicken Biryani
Chicken Simmered in Spiced Yogurt
Chickpea Stew with Spinach and Potatoes
Chili-Dusted Pork Chops
Cod with Creamy Nut Sauce
Curry-Roasted Shrimp with Chutney and Yogurt
Edamame with Tofu, Bean Sprouts and Seaweed
Fennel Salad with Parmesan
Fragrant Butterflied Shrimp
French Toast with Maple Apples
Garlic Paste
Garlicky Roasted Broccoli
Ginger Paste
Herb-Roasted Olives
Indian-Spiced Stuffed Cauliflower
Lemon Tart with Chocolate-Almond Crust
Mini Chilled Beet Soups
Onion Paste
Open-Face Egg-White Omelets with Roasted Vegetables
Orange-Figgy Steamed Pudding
Prosciutto and Foie Gras Roulades with Fig Compote
Quinoa Pilaf with Carrot and Zucchini
Roasted Butternut Squash and Lentil Salad
Roasted Capons with Herb Butter and Mushroom-Madeira Sauce
Roasted Pineapple and Avocado Salad
Roasted Salmon with Spaghetti-Squash Salad
Salmon Steaks with Grape Tomatoes and Mint
Smoked Trout Hash with Potatoes and Corn
Smoky Turkey Chili
Spanish-Style Carrots and Cauliflower
Sundance Granola
Sweet Crunchy Mustard Chicken
Toasted Onion-Barley Pilaf
Turkey Stew with Prunes and Pearl Onions
Winter Vegetable Jalfrezi
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