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Beignets: French Donuts from Paris to Provence

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Cooking Light

MAGAZINE

April, 1996

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appetizers(1) | bagels(1) | beef(1) | bread(5) | cake(1) | chicken(5) | desserts(8) | drinks(2) | eggs(4) | fish(4) | fruit(6) | lamb(2) | main(11) | pasta(4) | rolls(2) | salad(6) | sandwiches(2) | sauce(3) | sides(8) | soup(3)

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Amaranth Maple Cornbread

(Cooking Light, April, 1996)

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Artichoke-Crab Soufflé

(Cooking Light, April, 1996)

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Asparagus-and-Tomato Pasta Salad

(Cooking Light, April, 1996)

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Asparagus-Dill Soufflé

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Baked Penne with Veal

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Brownie Cheesecake

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Caramel Swirl-and-Apple Cheesecake

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Chicken Taco Salad

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Chicken with Creamy Herb Sauce

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Chilled Beet-and-Fennel Soup

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Chocolate Cinnamon Rolls

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Chunky Garden-Tomato Sauce

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Cinnamon Bagel Chips

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Coconut Pavlovas with Tropical Fruits and Ice Cream

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Daiquiri Ice with Kiwifruit

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Fruit Crisp

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Ginger Beer Cocktail

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Gramçs Potato Rolls

(Cooking Light, April, 1996)

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Greek Red Snapper

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Greek Salad with Feta and Olives

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Greek Tomatoes

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Grilled Chicken Caesar

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Grilled Chicken with Marsala-Currant Cream Sauce

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Grilled Marinated Vegetables

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Grilled Salmon Pepper Steaks

(Cooking Light, April, 1996)

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