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October 2009 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


 FAST Recipe can be prepared in 45 minutes or less.
 HEALTHY Recipe is modest in saturated fat (containing less than 5 grams per serving) and includes nutritious ingredients such as vegetables, fruits, whole grains and fish.
 MAKE AHEAD Recipe requires minimal last-minute prep.
 VEGETARIAN Recipe contains no meat, poultry or seafood.
 STAFF FAVORITE Recipe we’ll make again and again.
 BASIC/EASY Recipe takes 5-30 minutes to prepare, with common ingredients.

Soups + Starters

Creamy Chicken-Liver Mousse
Crispy Udon Noodles with Nori Salt
Mushroom-Poblano Soup with Bacon
Pancetta-Wrapped Mussels with Basil
Scallops with Grapefruit-Onion Salad
Seafood Tostada Bites
Smoky Shrimp-and-Chorizo Soup

Salads + Vegetables

Curried Eggplant with Chickpeas and Spinach
Green Bean–and–Roasted Red Pepper Salad
Mushroom Salad with Mint
Pan-Roasted Brussels Sprouts, Mushrooms, Potatoes and Andouille
Pan-Roasted Cauliflower with Pine Nuts and Raisins
Poblano-and-Cheese "Tamales"
Quick White Bean Stew with Swiss Chard and Tomatoes
Thai Green Salad with Duck Cracklings

Poultry + Meat

Asian-Spiced Pork
Chicken Drumsticks with Asian Barbecue Sauce
Chicken Salad with Piquillo Dressing
Chilaquiles-Style Roasted Chicken Legs
Cumin-Spiced Burgers with Harissa Mayo
Grilled Flank Steak with Prune-and-Pasilla Adobo
Korean Sizzling Beef
Lamb Chops with Frizzled Herbs
Lamb Skewers with Salsa Verde
Moroccan-Spiced Lamb Patties with Peppers and Halloumi
Pan-Roasted Chicken Breasts with Mole Negro
Pork Loin Roast with Herbs and Garlic
Roast Chicken with Lemon and Herbs
Roasted Pork Loin with Orange-Herb Sauce
Sour-Orange Yucatán Chickens
Syrah-Braised Short Ribs

Seafood

Crisp Salmon with Avocado Salad
Grilled Salmon with Cilantro-Pecan Pesto
Grilled Salmon with Preserved Lemon and Green Olives
Pan-Roasted Salmon-and-Bread Salad
Sizzling Shrimp Scampi
Smoky Shellfish Stew with Herbs

Pasta, Rice + Noodles

Beet Risotto
Carrot-Potato Gnocchi
Paella Valenciana
Pappardelle with Veal Ragù
Pasta with Smothered Broccoli Rabe and Olives
Potato Gnocchi with Butter and Cheese
Roasted Garlic–Potato Gnocchi
Rye-Potato Gnocchi
Shiitake-and-Scallion Lo Mein
Soy Milk–Arborio Rice Pudding with Poached Figs
Zucchini Linguine with Herbs

Pizzas + Sandwiches

Leek-and-Pecorino Pizzas
Multigrain Grilled Cheese Sandwiches
Squid Pizza with Saffron Aioli
Summer Squash Pizza with Goat Cheese and Walnuts
Triple-Decker Baked Italian Cheese Sandwiches

Desserts + Drinks

Apricot-and-Basil Shortbread Tart
Back-to-School Raspberry Granola Bars
Banana Pudding with Vanilla Wafer Crumble
Clay-Pot Tarte Tatin
Honeyed Fig Crostatas
Lemon Ice Box Pie
Lime-and-Cucumber Frappé
Mark's Sidecar
Nutella-Swirl Pound Cake
Oaxacan Hot Chocolate
Pecan Shortbread Cookies
Poppy Seed Cake
Vanilla Zabaglione with Raspberries
food
The Dish Twice weekly chef recipes made easy, weekly meal planners.

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