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- Duck Breast with Crème Fraîche and Roasted Grapes
- Pink Grapefruit, Fennel, and Parmesan Salad
- Pork Tenderloin with Roasted Apples and Onions
- Seared Peppered Scallops with Orange-Soy Glaze
- Warm Crepes with Hazelnut Brown Butter
- Warm Lemon-Cumin Chicken on Pita Bread Salad
- Potato Gratin with Bacon and Thyme
- Tandoori-Spiced Leg of Lamb
- Moroccan Chicken with Eggplant, Tomatoes, and Almonds
- Braised Orange-Ginger Short Ribs with Dried Apricots
- Feburary 2004 Table of Contents
- Roasted Mediterranean Vegetables with Grapefruit Gremolata
- Rosemary-Semolina Round with Sesame and Sea Salt
- Beef, Black Bean, and Corn Nachos
- Roasted Tuna with Grapefruit and Tarragon
- Noodle Salad with Spicy Peanut Butter Dressing
- Thai Shrimp Curry
- Raisin-Bread Strata with Sausage and Dried Plums
- Roast New York Strip Loin with Adobo Rub
- Grapefruit, Ginger, and Star Anise Compote
- Turkey Enchiladas Adobo
- Cola-Braised Pork Stew
- Baked Baby Back Ribs with Lemon Confit Marinade
- Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs
- Steak and Onion Sandwiches with Horseradish Mayonnaise
- Sugar-Crusted French Toast with Honeyed Apples
- Banana, Raisin, and Oatmeal Pancakes
- Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting
- Classic Date Bars
- Escarole Soup with Garbanzo Beans and Pasta
- Veal Paprikash
- Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Breadcrumbs
- Crispy Cornmeal-Bacon Waffles
- Pasta Rustica with Smoked Mozzarella