Recipe Queue

(collection, Margaret Wood)

Lorna Sass’s Scarlet Runner Beans with Farro Risotto and Saffron
Borlotti Beans in Tomato Sauce with Creamy Polenta
Sweet Potato Buttermilk Pie
Sweet Potato Samosas
Daifuku Mochi
Senegalese Peanut Soup
Spaghetti with Green Chile and Cheese
Crystallized Ginger
Rhubarb Rice Pudding
New Potatoes With Sorrel Sauce with Watercress, Parsley, and Chives
Sautéed Asparagus with Curried Tofu and Tomatoes
Yemenite Zhug
Pita Chips with Hazelnuts and Parmesan
Molten Chocolate Babycakes
Lemon Quinoa
Chicken Souvlaki
Corn, String Bean and Potato Succotash Salad
Black Bottom Cupcakes
Tapioca Pudding
Escarole and Hazelnut Salad
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Wheat Berries and Garbanzos with Lemon-Tahini Dressing
Potato Salad with Lemon, Dill, and Smoked Salmon
Buckwheat and Broccoli Salad with Tangy Miso Dressing
Culinate Gazpacho
Brown Rice and Lentil Soup with Dark Leafy Greens
Soupe au Pistou (Vegetable Soup with Basil and Garlic)
Hearty Peach Cobbler
Eggplant Caponata
Crispy Mustard-Roasted Chicken
Broccoli Slaw
Chocolate and Hazelnut Swirls
Cucumber and Red Quinoa Soup
Whole Corn and Green Chile Muffins
Grilled Salmon with Green Olive Sauce
Apple and Endive Salad with Lemon and Thyme
Café Central's Two-Tomato Pasta Sauce
Roast Chicken Soup with Wheat Berries, Parsnips, and Kale
Warm Brie and Goat Cheese
Hunter's-Style Chicken
Soba Noodles with Asian Pears
Creamy Garlic-Almond Soup with Smoked Paprika and Shrimp
Delicata Squash and Dark Leafy Greens with Tahini-Yogurt Sauce
Rice Pudding in the Oven
Chocolate and Hazelnut Tart
Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
Roasted Butternut Squash and Red Onion with Tahini and Za'atar
Smoky Winter Romesco Sauce
Pulled Pork Shoulder in Black BBQ Sauce
Ricotta and Goat Cheese Tart in a Nut Crust
Simmered Greens with Fried Tofu
Moroccan Red Lentil Soup
Rhode Island-Style Clear Clam Chowder