| February 2003 | Recipes |
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Recipes
Soups
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Butternut Squash and Leek Soup |
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Spicy Carrot Soup |
Eggs & Cheese
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Artisanal's Cheese Fondue |
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Fallen Cheese Soufflé |
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Potato, Sausage and Kale Frittata |
Salads & Vegetables
Pasta, Rice & Breads
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Anadama Bread |
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Carrot-Walnut Bread |
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Korean-Style Rice Bowl |
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Sweet Fennel-and-Tomato Scones |
Meat
Poultry
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Chicken Chilaquiles |
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Chicken Tagine with Sweet Tomato Sauce |
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Chicken with Riesling |
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Mexican Chopped Salad |
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Pan-Roasted Chicken and Leeks |
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Toasted Orzo and Chicken Pilaf with Green Olives and Peas |
Fish & Shellfish
| Lobster Capellini with Leek-Tarragon Cream Sauce | |
| Salmon with Arugula Cream and Soy-Braised Beets | |
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Scallops with Saffron Cream and Turnip Greens |
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Shrimp and Sausage Gumbo |
Desserts
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Banana Cream Pie |
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Dessert Couscous with Raisins and Almonds |
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Ginger Brandy Snaps |
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Raspberry Baked Custard |
Drinks & Condiments
| Blood Orange Margarita with Ginger | |
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Homemade Harissa |
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Moroccan Fruit Smoothie |
| Rose Petal Tea |
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