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

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Cooking Light

MAGAZINE

November, 2006

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appetizers(5) | bread(8) | breakfast(3) | chicken(7) | desserts(16) | fish(9) | fruit(26) | main(35) | nuts(6) | pasta(6) | pie(3) | pizza(3) | pork(6) | salad(7) | sandwiches(3) | sauce(9) | shrimp(3) | sides(13) | soup(8) | turkey(16)

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Amaretti

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Apple Martinis

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Apple-Grilled Turkey with Cider Gravy

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Baked Eggplant Dip

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Baked Grits Casserole

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Beef Stew with Poblanos, Tomatillos, and Potatoes

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Beer Cheese Soup

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Black Bean and Chicken Chilaquiles

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Brie and Egg Strata

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Broccoli and Three-Cheese Casserole

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Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo

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Candied Orange Slices with Ganache Dipping Sauce

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Caramelized Pears with Blue Cheese and Ginger Gastrique

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Chicken and Black Bean Taquitos with Adobo Sour Cream

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Chicken and Mushrooms in Garlic White Wine Sauce

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Chipotle Chicken and Tomato Soup

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Chipotle-Cranberry Compote

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Chocolate Chip Blondies with Caramel-Bourbon Drizzle

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Chocolate Orange Sauce Sundaes

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Citrus Pound Cake with Blood Orange Sauce

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Classic Chicken Parmesan

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Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy

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Crab Cakes with Chive Sauce

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Cranberry Syrup

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Cranberry Vinaigrette

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