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August/September 2013
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Recipe
Muffin Tin Frittatas with Potato, Bell Pepper, and Cheddar Filling
Staff Pick
Recipe
California Fish Tacos
Recipe
•
45 min
Mushroom, Chive, and Gruyère Filling
Recipe
Strawberry Pretzel Salad
Recipe
•
45 min
Asparagus, Dill, and Goat Cheese Filling
Recipe
•
45 min
Chorizo, Parsley, and Pepper Jack Filling
Recipe
Grilled Chuck Steaks
Equipment
Small Slow Cookers
Recipe
Porcupine Meatballs
Recipe
Fudgy Tar Heel Pie
Recipe
Monterey Chicken
Recipe
Pork Pernil
Recipe
•
45 min
Pico de Gallo
Recipe
Grilled Chicken Diavolo
Recipe
•
45 min
Potato, Bell Pepper, and Cheddar Filling
Recipe
Grilled Cabbage
Recipe
•
30 min
Grilled Chicken Teriyaki with Pineapple
Recipe
•
45 min
Feta and Olive Couscous Salad
Recipe
•
45 min
Ham Steak with Red-Eye Gravy
Recipe
•
30 min
Pan-Seared Salmon with Chimichurri
Recipe
Slow-Cooker Ratatouille
Recipe
•
30 min
Lemon and Parsley Couscous Salad
Recipe
Maque Choux
Recipe
Peach Cobbler for Two
Recipe
Pastita
Recipe
•
30 min
Grilled Beef with Peanut Sauce
Recipe
•
45 min
Cilantro and Pepita Couscous Salad
Recipe
•
45 min
Cherry and Goat Cheese Couscous Salad
Recipe
•
30 min
Grilled Steak Fajita Pizza
Recipe
•
30 min
Chicken in Creamy Parmesan Sauce with Artichokes and Tomatoes
Recipe
•
45 min
Chopped Caprese Salad
Recipe
•
45 min
Candied Orange Peel
Recipe
Single 8-Inch White Cake Round
Recipe
•
1 hr
Pasta with Spinach and Tomatoes
Recipe
Maque Choux with Shrimp
Recipe
•
30 min
Spaghetti with Shiitakes and Lemon