Skip to main content- Chocolate Stout Cake
- Chili-Roasted Game Hens with Jalapeño-Orange Sauce
- Roast Pork with Fruit Stuffing and Mustard Sauce
- Oranges Poached in Riesling and Rosemary Syrup
- Lamb and Shiitake Stew with Tomato-Chianti Sauce
- Apple-Prune Crisp with Hazelnut Topping
- Clams in Garlic Sauce
- Creamy Potatoes and Onions
- October 2002 Table of Contents
- Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa
- Poached Pears with Marsala, Cinnamon, and Vanilla
- Chimichurri Sauce
- Rustic Pear Tart with Late-Harvest Riesling
- Fried Eggplant with Honey, Mint, and Sesame Seeds
- Ranch-Style Poquito Beans
- German Potato Salad with Bacon-Vinegar Dressing and Dill
- Maple-Pecan Scones
- Classic Coq au Vin
- Steaks with Bordelaise Sauce
- Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin
- Pork Braised with Autumn Vegetables
- Portobellos Stuffed with Corn and Mushrooms
- Pan-Grilled Sausages with Apples and Onions
- Buttermilk Ice Cream with Spiced Fruit Compote
- Honey-Brandy Oranges
- Baked Eggplant Marinara
- Pasta with Sausage, Red Onion, and Lentils
- Mini Meatballs in Saffron Sauce
- Chocolate-Amaretto Layer Cake
- Creamy Rice with Lemon, Herbs, and Parmesan
- Pan-Seared Scallops with Beurre Blanc Sauce
- Sautéed Mushrooms with Smoked Ham
- Chicken with Prosciutto, Rosemary and White Wine
- Steamed Mussels with Lemon-Saffron Sauce
- Moscato Zabaglione with Cornmeal Cookies
- Apple-Plum Chutney
- Chicken with Cranberry-Mustard Sauce
- Irish Soda Bread with Raisins and Caraway
- Cheese Ravioli with Herbs in Meat Broth
- Jam Pancakes Flamed with Kirsch
- Smoked Vegetable Salsa
- Sweet-and-Sour Brussels Sprouts with Fresh Dill
- Coffee and Turrón Ice Cream Torte with Honey-Brandy Oranges
- Spiced Fruit Compote
- Beet and Cucumber Salad with Creamy Horseradish Dressing
- Coconut Pavlova with Chocolate Mousse and Bananas
- Sake-Steamed Halibut with Dilled Carrots
- Onion, Cheese, and Bacon Tart
- Chopped Salad with Chicken, Couscous, and Vegetables
- Artichoke-Prosciutto Gratin
- Hungarian Hazelnut Torte
- Ditalini with Pesto, Beans, and Broccoli Rabe