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OF THE DAY

Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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October/November, 2000

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Alsatian Onion Tart

(Fine Cooking, October/November, 2000)

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Apple Brown Betty

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Apple Crisp

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Apple Turnovers

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Asian Marinated Portabella 'Steak'

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Basic Savory Tart Dough

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Beef Ragu A234Chiantigiana

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Buttermilk Cornbread for Stuffing

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Butterscotch-Topped Gingerbread with Sauteed Apples

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Cabbage, Leek & Bacon Tart

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Cabbage-Apple Compote

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Calabrese Pork Ragu with Fennel

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Cinnamon Chrysanthemums

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Classic Dinner Rolls

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Eggplant & Zucchini Compote

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Fennel & Onion Compote

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German Butter Cake

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Gingery Cranberry-Pear Tartlets

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Green Chile Quesadilla

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Lemon-Pepper Cheese Coins

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Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

(Fine Cooking, October/November, 2000)

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Marinated Peaches

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Olive Oil-Braised Collards

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Pastry Cream for Russian Chocolate Braid

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Pecan Tartlets

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