| March 2003 | Recipes |
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Recipes
Starters
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Eggplant and Goat Cheese Crostini |
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Green Olive and Walnut Crostini |
Breakfast & Brunch
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Chocolate Marble Pound Cake |
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Classic French Toast |
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Iced Cinnamon Bun Scones |
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Sour Cream–Banana Toffee Crumb Cake |
Fish & Shellfish
| Crab Cakes with Lemongrass Mayonnaise | |
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Rosé-Steamed Mussels |
Salads & Vegetables
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All-American Potato Salad |
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Alsatian Cabbage |
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Rutabaga Mash |
Pasta & Risotto
Meat
Poultry
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Chipotle Chicken and Bell Pepper Casserole |
| Fried Chicken Littles with All-American Potato Salad | |
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Mediterranean-Style Chicken and Bean Stew |
Eggs & Cheese
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Creamy Mozzarella Omelet |
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Goat Cheese and Fresh Herb Soufflé |
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Swiss Chard and Two Cheese Bread Pudding |
Desserts
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Bittersweet Chocolate Puddings |
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Black-and-White Coconut Rice Pudding |
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Panettone Bread Pudding |
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Ricotta Tart with Honey-Thyme Glaze and a Pine-Nut Crust |
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Toasted Walnut Cookies |
Basics
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Classic Croutons |
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Simple Tomato Sauce |
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Tomato and Beef Ragù |
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