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August 2006 - Page 2 of 7

  • Recipe

    Georgia Peach Barbecue Sauce

    This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.

  • Recipe

    Creamy Herb Dressing

    This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann's works quite well…

  • Recipe

    Béarnaise Sauce

    To make béarnaise sauce, you use the same technique as for hollandaise sauce, replacing the lemon juice with a reduction of wine, vinegar, shallots, and tarragon.

  • Recipe

    Cherry Tomato, Mozzarella & Mint Salad

    Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.

  • Recipe

    Sweet Potato, Parmesan & Goat Cheese Galette

    I prefer to make this galette in a larger (9-1/2-inch) tart pan, though it works in a smaller (7-1/2-inch) one too. I use the same amount of ingredients in either,…

  • Recipe

    Orange-Glazed Carrots with Mint

  • Recipe

    Mashed Potatoes with Onions and Herbs

    These butterless potatoes get their flavor from sautéed onions and fresh herbs.

  • Recipe

    Pot de Crème

     

  • Recipe

    Cornmeal-Cherry Muffins

    Medium-grain cornmeal gives these muffins a rustic texture. For a finer texture, use half fine cornmeal and half medium.

  • Recipe

    Catalan Potatoes

    These potatoes get a generous dose of garlic from both chopped garlic and garlic-infused oil. If you cook this dish in a nonstick pan, you can use less oil.