January/February 2011

January / February

2011
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Published: January 2011
Thin-Crust White Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Greek Spinach and Feta Pie (Spanakopita)
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Split Pea and Ham Soup
Published: January 2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Our Favorite Chili
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Couscous with Shallots, Garlic, and Almonds
Published: January 2011
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Carrots, Raisins, and Pine Nuts
Published: January 2011
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Dates and Pistachios
Published: January 2011
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Orange-Miso Glaze
Published: January 2011
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Asian Barbecue Glaze
Published: January 2011
Asian Barbecue Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Pomegranate-Balsamic Glaze
Published: January 2011
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Soy-Mustard Glaze
Published: January 2011
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Thin-Crust Pizza
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…