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January 2003 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Soups & Starters

Bok Choy and Rice Noodle Soup with Turkey Meatballs
Chickpea Stew with Spinach and Potatoes
Herb-Roasted Olives
Mini Chilled Beet Soups
Prosciutto and Foie Gras Roulades with Fig Compote

Breakfast

Apricot-Cornmeal Muffins
Black Bean Huevos Rancheros
Blue Corn–Cottage Cheese Griddle Cakes
French Toast with Maple Apples
Open-Face Egg-White Omelets with Roasted Vegetables
Smoked Trout Hash with Potatoes and Corn
Sundance Granola

Salads & Vegetables

Broccoli with Brown Butter Crumbs
Edamame with Tofu, Bean Sprouts and Seaweed
Fennel Salad with Parmesan
Garlicky Roasted Broccoli
Indian-Spiced Stuffed Cauliflower
Roasted Butternut Squash and Lentil Salad
Roasted Pineapple and Avocado Salad
Spanish-Style Carrots and Cauliflower
Winter Vegetable Jalfrezi

Pasta, Grains & Bread

Quinoa Pilaf with Carrot and Zucchini
Toasted Onion-Barley Pilaf

Fish & Shellfish

Caribbean Mango and Steamed Shrimp Salad
Cod with Creamy Nut Sauce
Curry-Roasted Shrimp with Chutney and Yogurt
Fragrant Butterflied Shrimp
Roasted Salmon with Spaghetti-Squash Salad
Salmon Steaks with Grape Tomatoes and Mint

Poultry

Asian-Style Orange Chicken
Chicken Almond Curry with Apricots
Chicken Biryani
Chicken Simmered in Spiced Yogurt
Roasted Capons with Herb Butter and Mushroom-Madeira Sauce
Smoky Turkey Chili
Sweet Crunchy Mustard Chicken
Turkey Stew with Prunes and Pearl Onions

Meat

Beef with Red and Yellow Bell Peppers
Chili-Dusted Pork Chops

Desserts

Buttermilk Creamsicle Panna Cotta
Lemon Tart with Chocolate-Almond Crust
Orange-Figgy Steamed Pudding

Condiments

Garlic Paste
Ginger Paste
Onion Paste
food
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