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Vignette StoryServer 5.0 Sat Aug 06 18:02:31 2005 Cooking Light - Food Vignette StoryServer 5.0 Tue Jul 26 13:32:04 2005 Vignette StoryServer 5.0 Tue Mar 29 10:53:38 2005 Balsamic Vinegar Chicken With Almond PeppersRecipe by Rozanne Gold No chicken entree captures our taste buds quite like this one, styled after classic Italian trattoria fare. Because it was developed with Rozanne Gold's penchant for extracting the most flavor from simple dishes, the recipe, which first appeared in our September 1994 issue, takes a mere half-hour to prepare. But the result is a dish of complex flavors worth savoring slowly, and one we knew belonged in our favorites.Barbecue Roasted SalmonRecipe by Robin Vitetta-MillerBeef CarbonnadeRecipe by Linda Romanelli Leahy Try our Beef Carbonnade, which we've happily revisited from our January/February 1995 issue, and you'll understand why this is one of our all-time favorite Cooking Light recipes. Hints of bacon and a piquant kick of thyme flavor the stew; the surprising addition of beer mellows it. Moreover, the recipe is easy to make, calling on the age-old technique of braising, in which less tender cuts of meat, along with aromatic vegetables, slowly cook in liquid. The pleasant result: a rich meal of beef that's tender enough to flake with a fork and melt in your mouth. >>Buttermilk PancakesRecipe by Jean Kressy Everyone knows that the simplest recipes are sometimes the most satisfying. So it is with these Buttermilk Pancakes - easy to make, easy to eat. Our light and fluffy hot cakes may be the ultimate comfort food, perfect for gatherings of the whole family. In fact, since we introduced them in our March 1992 issue, Buttermilk Pancakes have been popular with many Cooking Light staffers and their kids. Try topping these hot cakes with maple syrup, fresh fruit, or jams and jellies.Champion Chicken ParmesanRecipe by Karen Levin "The October 2000 cover recipe for Champion Chicken Parmesan looked so good that I had to make it right away. My husband raved about it being delicious all the way through dinner, saying it was like something you would get in a restaurant." -- Anna, Perth Amboy, NJ We agree with Anna, and guarantee this to be one of the best chicken dishes you've ever tried. For a sharper cheese flavor, try Asiago or provolone in place of mozzarella.Chiles Rellenos CasseroleRecipe by Alyson Moreland Haynes Jones >>> Fluffy, yet dense; flavorful, yet mild; complex, yet uncomplicated -- this Chiles Rellenos Casserole, which first appeared in our January/February 1995 issue, is a study in contradictions. Somehow, though, it works on every level -- which is why it's on our list of all-time favorites. Serve with chunky salsa and smooth sour cream to round out the fiesta of flavors in this easy, positively foolproof south-of-the-border comfort classic.Cinnamon-Apple CakeRecipe by Greg Parent When we first tasted this cake by Contributor Greg Patent for our October 1997 issue, we knew that we'd hit culinary gold. That's why we've chosen it as one of our all-time favorite Cooking Light recipes. Cream cheese in the batter gives the cake lots of moisture. In fact, it's so tender, you'll need to use a serrated knife to cut it.Creamy Caesar Salad With Spicy CroutonsRecipe by Karen A. LevinFilet Mignon With Mushroom-Wine SauceRecipe by Elizabeth Taliaferro >>> Dabble a robust sauce on filet mignon, one of the most tender cuts of meat, and dinner can be downright sublime. Which is why we’ve included Filet Mignon With Mushroom-Wine Sauce, from our March 1995 issue, in our all-time favorite recipes. Dry Cabernet Sauvignon enhances the earthiness of shiitakes in the sauce; thyme adds depth. Preparation is simple and quick, which is good because you’ll want to make this impressive recipe again and again. While its 39 percent fat content might seem high, the 10.7 gram total is less than you'd get with a tablespoon of oil or butter. For an elegant and well-balanced meal, serve this with a vegetable and wild rice or some other delicious, carbohydrate-rich side dish. And don’t forget to pour yourself a glass of the remaining wine. >>Fudgy Souffle Cake With Warm Turtle SauceRecipe by Elizabeth Taliaferro >>> This glamorous dessert might look fussy and complicated, but Fudgy Souffle Cake With Warm Turtle Sauce is no prima donna. Making this intensely chocolaty treat couldn’t be simpler, and you probably have most of the ingredients on hand. No mad dash from oven to table is required; just bake, then serve warm, at room temperature, or chilled. Since the recipe debuted in our January/February 1997 issue, our food editors have made it often for TV demos--despite the ease of preparation, it has a wow charisma that’s right at home on the stage. But you don’t need a stage--you need a fork. >>Peach CobblerRecipe by Jeanne Jones << 1 | 2 >> MORE TIPS: food|menus & planning|cooking 101|healthy life Back to Top Vignette StoryServer 5.0 Mon Feb 14 12:23:16 2005 Home Contact Us Privacy Subscribe Newsletter Careers Magazine Customer Service Copyright 2005 Cooking Light magazine. All rights reserved. |