Celebrate the Seasons Issue 18

In Issue 18 (October 2017)

  • Greek Chicken Pie
    Though not authentic, this one-skillet supper finds inspiration in traditional Greek favorites like phyllo dough, feta, and olives.
  • Greek Salad with cucumber-tarragon dressing
    A creamy buttermilk-cucumber dressing is the perfect counterpart to the big bold flavors from kalamata olives, feta, and red onion.
  • Chicken Lentil Soup
    Liven up your soup bowl with a healthy portion of chicken and lentils cooked up into a feast to remember.
  • Garlic Crisps
    These thin and crispy flatbreads round out this meal in a bold way with both Parmesan and Gouda, and sliced garlic.
  • Baked Shells with gorgonzola & chicken
    If there was a pasta dish created for an indulgent dinner, this would be it. Rich and creamy, it just doesn’t get much better.
  • Apple-Grape Salad with citrus vinaigrette
    Full of color and crunch, this zesty fruit salad with toasted walnuts is the perfect accompaniment to a rich, hearty meal.
  • Sopa de Arroz con Pollo
    This full-flavored chicken soup is a keeper. Savory and light, yet hearty, this one fills you up without weighing you down.
  • Plantain Patties
    One bite and you’ll be calling these little patties golden coins. Simply seasoned, these crispy bites just might be a new favorite.
  • Beef Daube with tomatoes
    Nothing says cozy like a big bowl of beef and noodles, and this slow-roasted version is packed with red wine goodness.
  • Noodle Bake with port-salut
    Cheese and noodles get redefined with the addition of silky Port-Salut cheese. Top it all off with Parmesan and bread crumbs for a tasty side.

Celebrate the Seasons Issue 18


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