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Beignets: French Donuts from Paris to Provence

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beef, healthy

Blue Ribbon Meatloaf

(EatingWell, February/March, 2005)

In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you’ll never notice the missing fat.
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Filet Mignon with Port and Mustard Sauce

(Cooking Light, March, 2008)

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Ingriyi (Sweet And Sour Meat And Eggplant)

(The Book of Jewish Food by Claudia Roden, 1997)

This recipe is adapted from The Book of Jewish Food by Claudia Roden (Knopf). See the recipe for tamarind liquid.
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