May/June 2008

May / June

2008
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Baked Manicotti with Spinach
Published: May 2008
Baked Manicotti with Spinach
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Oatmeal Cake with Broiled Icing
Published: May 2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake.…
Roasted Garlic Hummus
Published: May 2008
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Hummus with Smoked Paprika
Published: May 2008
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Artichoke-Lemon Hummus
Published: May 2008
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Pasta with Creamy Tomato Sauce
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Poached Salmon with Dill and Sour Cream Sauce
Published: May 2008
Poached Salmon with Dill and Sour Cream Sauce
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Poached Salmon with Herb and Caper Vinaigrette
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Stuffed Chicken Breasts
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into…