October 2008 Recipes
Check out our new recipes from this month's issue.
This Month's Recipes
- Frizzled Ham and Fig Salad
- Spicy Pepitas
- Tamarind Extract
- Green Papaya and Mango Salad
- Braised Chicken with Mushrooms and Chard
- Rise and Shine Oatmeal
- Focaccia with Garlic and Olives
- Lemon Pie
- Eldress Bertha's Applesauce
- Herbed Roast Pork
- Shaker Corn Bread
- Pancetta, French Lentil, and Spinach Risotto
- Brown Lentil Hummus with Toasted Pita Crisps
- Spiced Coconut–Red Lentil Soup
- Lentil Soup (Potage de Lentille)
- White Bean and Kale Stew
- Fresh Tomato Soup
- Cheddar-Bacon Drop Biscuits
- Linguine Carbonara
- Herbed Chicken and Dumplings
- Seafood Risotto
- Tarte Tatin
- Caramelized Shallots and Brussels Sprouts with Pancetta
- Oranges with Caramel and Cardamom Syrup
- Classic Crème Caramel
- Spinach Salad with Spiced Pork and Ginger Dressing
- Pork with Lemon-Caper Sauce
- Pasta with Prosciutto and Spinach
- Lamb Chops with Mint-Fig Sauce
- Beef Tenderloin Steaks with Port Reduction and Blue Cheese
- Spicy Garlic Broccoli Rabe
- Sausage and Clams with Chickpeas
- Weeknight Coq au Vin
- Indian-Spiced Chicken Burgers
- Shaker Split Pea Soup
- Autumn Apple Cake
- Green Beans with Savory
- Tomato-Based White Wine Fish Soup
- Steamed Brown Bread
- Black Lentil and Couscous Salad
- Bacon, Onion, and Brown Lentil Skillet
- Duck Breasts with Pinot Noir and Cherry Sauce
- Easy Pickled Beets
- Cider-Brined Pork Chops with Walnut-Bacon Butter and Apple and Butternut Squash Tian
- Roast Chicken with Sticky Rice Skillet Stuffing
- Panko-Crusted Pork Chops with Creamy Herb Dressing
- Steak and Bean Nachos
- Smoky-Spicy Tamale Pies
- Vietnamese Caramelized Pork with Coriander Rice
- Grilled Jerk-Marinated Pork Kebabs
- Chicken with Tomato-Ginger Chutney
- Curried Dal with Basmati-Raisin Pilaf
- Pork Tacos with Slaw and Spicy Pepitas
- Peanut Butter and Chocolate Cookies
- Indian Cashew Chicken
- Egg and Cheese Breakfast Tacos with Homemade Salsa
- Coconut-Crusted Salmon with Tamarind Barbecue Sauce
- Open-Faced Beef Sandwiches with Greens and Horseradish Cream
- Grilled Chicken with Mango-Pineapple Salsa
- Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
- Stuffed Heritage Pork Chops with Creamy Grits
- Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
- Chicken Barley Soup with Walnut Pesto
- Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts
- Lemongrass Pork
- Quick Beef Boliche
- Red Lentil–Rice Cakes with Simple Tomato Salsa
