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

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April/May, 2002

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Arugula, Feta & Dill Frittata

(Fine Cooking, April/May, 2002)

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Asian Vinaigrette

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Asparagus & Gingered Grapefruit Salad

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Banana-Toffee Tart (Banoffee)

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Barley Risotto with Mushrooms & Gremolata

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Bittersweet Chocolate Marble Bread Pudding

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Bow-Tie Primavera

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Braised Lamb Chops with Black Olives & Artichokes

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Bread & Butter Pudding with Raisins

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Broiled Asparagus & Orange Slices with Olive Oil & Shallots

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Broiled Chicken Thighs with Coriander Rub

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Browned Apple Bread Pudding

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Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint

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Chicken & Tortilla Soup

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Creamy Roasted Garlic Soup with Sauteed Cauliflower & Fresh Herbs

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Ginger-Lime Glaze

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Gratin of Sauteed Cauliflower, Tomato, Pine Nuts & Saffron

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Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

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Lemon Oil

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Miso-Marinated Sirloin Steak (Gyuniku no misozuke)

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Orange Layer Cake

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Penne with Tomato Vodka Cream Sauce

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Popovers

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Quick Clam Chowder with Bacon, Tomatoes & Bell Peppers

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Radish & Parsley Salad with Lemon

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