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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Cooking Light

MAGAZINE

April, 2001

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Aceite de Achiote (Annatto Oil)

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Apricot-Almond Muffins

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Artichoke-and-Spinach Tian

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Artichoke-Potato Salad with Toasted Brown Mustard Seeds

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Asian Peanut Dip

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Asopao de Pollo (Traditional Chicken Asopao)

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Baekeoffe (Alsatian Meat Stew)

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Baguette

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Balsamic-Glazed Oranges

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Barley-Salmon Salad with Arugula Vinaigrette

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Black-Bean Lasagna

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Blueberry Turnovers

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Blueberry-Cranberry Orange Muffins

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Broiled Salmon Burgers

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Buttermilk Layer Cake with Praline Icing

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Buttermilk-Apple Coffee Cake

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Côtes de Porc

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Caesar Dressing with Flaxseed

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Caramelized Onion Bruschetta

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Caramelized-Onion Lasagna with Gorgonzola Sauce

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Carrot-Ginger Soup

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Cashew-and-Golden Raisin Biscotti

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Cheesy Polenta Casserole with Roasted Bell Pepper Sauce

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Chipotle Black Beans

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Chocolate-Walnut Cake

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