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

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April, 2007

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Almond and Cream Spiced Buns

(Food & Wine, April, 2007)

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Asian Baby Back Ribs with Panko-Crusted Mushrooms

(Food & Wine, April, 2007)

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Asian Chicken Noodle Soup

(Food & Wine, April, 2007)

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Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise

(Food & Wine, April, 2007)

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Beef Stew in Red Wine Sauce

(Food & Wine, April, 2007)

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Bucatini with Pancetta, Pecorino and Pepper

(Food & Wine, April, 2007)

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Candied Grapefruit Peel

(Food & Wine, April, 2007)

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Cannellini-and-Green Bean Salad

(Food & Wine, April, 2007)

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Chicken with Artichokes and Mushrooms

(Food & Wine, April, 2007)

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Chicken with Fig and Cipollini Sauce

(Food & Wine, April, 2007)

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Chilean Tomato-and-Onion Salad

(Food & Wine, April, 2007)

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Chocolate Tartlets with Candied Grapefruit Peel

(Food & Wine, April, 2007)

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Classic Hollandaise Sauce

(Food & Wine, April, 2007)

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Crêpes with Strawberries and Muscat-Yogurt Sauce

(Food & Wine, April, 2007)

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Creamy Risotto with Edamame

(Food & Wine, April, 2007)

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Crispy, Creamy Potato Puffs

(Food & Wine, April, 2007)

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Deviled Ham Salad on Marbled Rye Bread

(Food & Wine, April, 2007)

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Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

(Food & Wine, April, 2007)

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Dulce de Leche Napoleons

(Food & Wine, April, 2007)

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Fallen Polenta and Goat Cheese Soufflé with Mixed Salad

(Food & Wine, April, 2007)

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High in fat and saturated fat.

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Comments:

On April 18, 2008, 3:36 pm peggy said:

Forget all the fussy mystique surrounding a classic souffle--this one is destined to fall, and doesn't even require a souffle dish. (To make life easier yet, forgo pricey instant polenta for traditional fine-ground cornmeal.) This luxurious puff is made sturdy with polenta and given a contemporary flavor boost from sharp, creamy cheese and fresh chives. The finished souffle, which can be served either warm or at room temperature, is cut into squares and served with a simple salad of arugula and radicchio on the side. A perfectly satisfying vegetarian dinner--any day of the week.


Fromage Fort

(Food & Wine, April, 2007)

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Fusilli with Creamy Leek Sauce

(Food & Wine, April, 2007)

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Grilled Eggplant Salad

(Food & Wine, April, 2007)

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Grilled Fava Bean Pods with Chile and Lemon

(Food & Wine, April, 2007)

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Grilled Garlic Chicken with Salsa Verde

(Food & Wine, April, 2007)

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