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Beignets: French Donuts from Paris to Provence

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Cooking Light

MAGAZINE

October, 2003

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beef(3) | bread(2) | breakfast(3) | cake(6) | chicken(8) | desserts(10) | fish(9) | fruit(8) | halloween(3) | main(27) | nuts(2) | pasta(7) | pork(4) | salad(5) | salmon(3) | shrimp(4) | sides(9) | soup(16) | stew(4) | vegetarian(3)

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Ajiaco (Potato, Corn, and Chicken Stew)

(Cooking Light, October, 2003)

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Baked Oatmeal

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Barbecued Lime Shrimp and Corn

(Cooking Light, October, 2003)

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Barley Pilaf with Artichoke Hearts

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Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

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Beef-Broccoli Lo Mein

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Black Currant Pound Cake

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Breakfast Soft Tacos with Persimmon Salsa

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Broccoli Rabe and White Bean Soup

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Butternut Squash Risotto

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Butternut Squash Soup with Seared Radicchio

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Caesar Salad

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Chai-Buttermilk Spice Cake

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Cheddar Grit Cakes with Roasted Peppers

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Chicken Cacciatore Pronto

(Cooking Light, October, 2003)

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Chicken Potpies

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Chickpea Stew Scented with Lemon and Cumin

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Chilean Beef and Purple Potato Salad

(Cooking Light, October, 2003)

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Chocolate Spiderweb Cookies

(Cooking Light, October, 2003)

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Chunky Potato-Crab Chowder

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Cod Poached in Spicy Tomato Broth

(Cooking Light, October, 2003)

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Colonel Benjamin's Curry Chicken

(Cooking Light, October, 2003)

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Creamy Herbed Mashed Potatoes

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Creamy Mushroom Soup with Tarragon

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Crisp Croutons

(Cooking Light, October, 2003)

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