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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Cooking Light

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September, 2003

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Pickled Cherries in Red Wine Vinegar with Cinnamon

(Cooking Light, September, 2003)

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Pickled Cipollini Onions in Sherry

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Pork Medallions with Red Peppers and Artichokes

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Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

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Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa

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Potato-Crusted Red Snapper

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Pumpkin-Carrot Cake

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Raita (Indian Yogurt and Cucumber Condiment)

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Roasted Sweet-and-Sour Beets, Carrots, and Parsnips

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Rosemary-Merlot Flank Steak

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Rum-Soaked Sponge Cake with Tropical Fruit

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Saffron Basmati Rice

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Scallop Seviche

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Shrimp Salad with Buttermilk and Tarragon Vinaigrette

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Simple Green Salad with Vinaigrette

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Spice-Crusted Salmon with Citrus Sauce

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Spiced Chicken Thighs

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Spinach Salad with Nectarines and Spicy Pecans

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Sugar-Roasted Plums with Balsamic and Rosemary Syrup

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Swiss Fruit and Yogurt Muesli

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Thai Beef Salad

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Three-Cheese Pizza with Mushrooms and Basil

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Thyme-Coated Pork Tenderloin

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Tofu Bites

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Tomato Alphabet Soup

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