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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Cooking Light

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April, 2004

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Apple, Rhubarb, and Sour Cherry Passover Cobbler

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Apricot-Glazed Roasted Asparagus

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Asiago, Potato, and Bacon Gratin

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Balsamic Rosemary Pork

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Beef Cooked with Carrots, Onions, and Dried Plums

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Bell Pepper and Tomato Penne with Meatballs

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Berry French Toast

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Buttered Spaetzle

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Caldo de Bolas

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Cashew Chicken Salad Sandwiches

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Chardonnay-Braised Radishes

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Chicken and Rosemary Dumplings

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Chicken and Soba Noodle Soup

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Chicken with Citrus

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Chochoyones in Black Bean Soup

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Chocolate and Peanut Butter Cookies

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Classic Pink Peppermint Angel food Cake

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Crab Quesadillas

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Eggplant, Tomato, and Smoked Mozzarella Tart

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Fennel, Orange, and Parmigiano Salad

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Fettuccine with Shrimp and Portobellos

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Field Greens with Eggs and Enoki Mushrooms

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Fig and Mascarpone Focaccia

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Fire-Grilled Pork Chops

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Fresh Spring Rolls with Dipping Sauce

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