Celebrate the Seasons Issue 6

In Issue 6 (October 2015)

  • Moscato Chicken with figs & pistachios
    Salty pistachios, chewy dried figs, briny olives, and sweet Italian wine unite for a chunky sauce that has huge flavor.
  • Pappardelle & Arugula with pistachios
    Pasta and peppery arugula form the foundation for a side dish that’s salty, briny, sweet, and crunchy — it’s perfectly balanced.
  • Almond-Crusted Chicken with romesco sauce
    For crispy chicken that’s actually healthy, look no further than these crusted tenders served with a thick roasted pepper sauce.
  • Zucchini Linguine
    Visually striking, delicious-tasting, and as easy as can be, zucchini used as “fresh” pasta is sure to become your new go-to noodle.
  • Swiss Steak with tomato-bell pepper gravy
    Meat and potatoes, the traditional pair, are together again in a new but retrofitted take on a dinner classic.
  • Gouda Mashed Potatoes with greek yogurt
    Mashed potatoes are the epitome of a warm, soothing dish, making them the perfect end to a busy autumn weeknight.
  • Sausage & Beef Manicotti with homemade marinara
    Looking to stay in tonight? When paired with cheesy bread, this stuffed pasta makes one welcome Italian feast of a dinner.
  • Cheesy Italian Rolls
    Frozen bread dough, creamy garlic- and herb-flavored Boursin, and pre-shredded cheese make for simple yet super delicious bread.
  • Autumn Pork Chops with butternut squash mash
    Crisp, cool weather can send your appetite into overdrive. To satisfy a big hunger, these big chops are the way to go.
  • Apple-Cherry Sauce
    Pork and fruits such as cherries and apples have a natural affinity for each other. Steer into that curve with this sweet, tangy sauce.

Celebrate the Seasons Issue 6


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