September 2008 Recipes

This Month's Recipes

• Chocolate Sauce 
• Arugula Salad (Insalata di Rucola)
• Chocolate Coconut Oatmeal Cookies
• Basic Pizza Dough
• Sichuan Green Beans
• Pepper Beef
• Pecorino and Romaine Salad with Garlicky Lemon Dressing
• New Mexican Chile Verde
• High Plains Buffalo Chili
• Spicy Jalapeño Corn Bread
• Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)
• Savory Walnut Wafers
• Mediterranean Salmon Salad
• Quick Barbecue Chicken
• Thai Coconut Curry Shrimp
• Fig and Goat Cheese Bruschetta
• Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)
• Pizza Margherita
• Lima Bean Dip (Salsa di Fagioli)
• Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
• Smoky Shrimp and Parmesan-Polenta Cakes
• Herbes de Provence Lamb Chops with Orzo
• Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread
• Black-Eyed Pea Cakes with Adobo Cream
• Sizzling Shrimp with Corn Relish
• Korean Sesame Beef with Lettuce Wraps
• Ham and Egg Fried Rice
• Steak Frites with Shallot Pan Reduction
• Hot Artichoke-Cheese Dip
• Dark Chocolate and Cherry Brownies
• Baja-Style Grilled Rock Lobster Tails
• Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
• Beet and Walnut Salad
• Walnut Rice
• Classic Walnut Boule
• Shiitake and Cabbage Noodles with Tofu
• Sausage Pizza (Pizza alla Salsiccia)
• Black Bean Pork and Zucchini
• Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas
• Chipotle Black Bean Dip with Corn Chips
• Vegetarian Chili
• Pecan Sticky Rolls
• Potato and Lamb Moussaka
• Grilled Chicken and Pesto Farfalle
• Caramel-Apple Cheesecake
• Kung Pao Shrimp
• Curried Chicken and Cashews
• Three-Cheese Macaroni and Cheese
• Bahn Mi
• White Chili
• Venison, Sausage, and Black Bean Chili
• Springfield Chilli
• Cincinnati Five-Way Chili
• Black Bean–Tomato Soup with Cilantro-Lime Cream
• Fruit and Walnut–Stuffed Pork Loin
• Mushroom Walnut Turnovers
• Roast Chicken with Pears, Shallots, and Walnuts
• Walnut Cake with Praline Frosting