September 2007
Monthly Archive
Any leftover cooked meat is a good substitute for the chicken here. Or skip the chicken altogether because there's plenty of protein in this dish without it.
Winter is the perfect time to serve this hearty soup that's loaded with plenty of vegetables.
This refreshing and colorful mix pairs well with grilled pork or fish.
This updated version includes turkey ham, fresh fennel, and reduced-fat or smoked cheese.
The skins on the red and green apples add holiday color to the salad greens, but if your kids won't eat them, go ahead and peel the fruit.
Vegetable Strudel Filled with Broccoli, Corn and Tomates
A showy but simple dress-up for frozen vegetables.
Herbsaint, a liqueur made in New Orleans, contributes a distinctive anise flavor to this hearty appetizer soup.
Serve with celery sticks and apple and/or pear slices.
Keeping back half the vegetables until just before serving creates a tantalizing contrast between tender and crisp.
French breakfast radishes feature a long and slim shape, a mild flavor, and a tender texture.