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

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Fine Cooking

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October/November, 2004

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Almond Cheesecake Apple Bars

(Fine Cooking, October/November, 2004)

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Apple Cranberry Crisp

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Braised Fennel with Pastis

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Brined Roast Turkey with Sage Butter Rub

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Broiled Tex-Mex Drumsticks with Avocado & Tomato Salad

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Butternut Squash Ravioli with Rosemary Oil

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Chicken Coconut Soup (Tome Kha Gai)

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Cider-Glazed Turnips & Apples with Sage & Bacon

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Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

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Creamy Brussels Sprout Gratin

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Ginger Apple Crumb Pie

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Ginger Topping

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Goat Cheese Marinated with Lemon & Herbs

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Greek-Style Shrimp Salad

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Ham, Mushrooms & Chives (filling for Savory Clafoutis)

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Homemade Bianco with Icy Grapes

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Honey-Spice Apple Butter

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Lemon Chicken Soup with Spinach & Dill

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Master Recipe for Savory Clafoutis

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Moist Apple-Walnut Cake

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Mushroom Gravy

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Mustard-Crusted Roast Chickens

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Pan-Fried Scallops with Malt Vinegar Dipping Sauce

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Parsnip Pancakes with Caramelized Onions & Sour Cream

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Pearl Onion Gratin with Parmesan, Savory & Thyme

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