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Cooking Light

MAGAZINE

December, 2004

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appetizers(4) | beef(3) | bread(8) | cake(3) | chicken(7) | desserts(17) | drinks(2) | fish(12) | fruit(15) | main(27) | nuts(7) | pasta(7) | pie(4) | pizza(2) | pork(2) | salad(3) | scallops(3) | sides(15) | soup(4) | vegetarian(2)

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Apple Crumb Tart with Maple Ice Milk

(Cooking Light, December, 2004)

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Barley with Shiitakes and Spinach

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Black Forest Icebox Cookies

(Cooking Light, December, 2004)

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Blackened Shrimp with Pomegranate-Orange Salsa

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Blood Orange Sangría

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Butternut Squash and Leek Gratins

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Campanelle with Salsa Arrabbiata

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Candied Hazelnut Brittle

(Cooking Light, December, 2004)

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Caramelized Onion, Red Pepper, and Mushroom Pizzetti

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Carrot Coins with Maple-Balsamic Browned Butter

(Cooking Light, December, 2004)

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Carrot-Parsnip Soup with Parsnip Chips

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Celery-Celeriac Soup with Roquefort Croutons

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Cheddar with Sautéed Apples and Brown Bread

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Cheese Dip with Crawfish

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Chianti-Stained Risotto with Pears and Blue Cheese

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Chicken with Sherry Vinegar Sauce

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Chocolate Chip Pumpkin Bread

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Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

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Citrus Salad with Shrimp and Watercress

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Coffee-Chocolate Torte

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Cranberry-Pear Crumb Pie

(Cooking Light, December, 2004)

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Creamed Cauliflower with Herbed Crumb Topping

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Cuban Chicken Pizza

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Dinner Rolls, Five Ways

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Duck Breasts with Kumquat Chutney

(Cooking Light, December, 2004)

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