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Recipes
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Sautéed Chicken Breasts with Chervil

Sautéed Chicken Breasts with Chervil

KitchenGardener Magazine, archive | March 19th, 2009

This dish takes all of about 10 minutes to make, but the result is moist, delicious, and elegant.

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Chocolate Pudding with Bay

Chocolate Pudding with Bay

susan belsinger, contributor | March 18th, 2009

This chocolate-rich pudding is redolent with the aroma of bay that lingers on your palate. Fresh bay leaves give the pudding a wonderful fragrance that you don't get when you use dried bay leaves.

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Cucumber and Yogurt Raita

Cucumber and Yogurt Raita

KitchenGardener Magazine, archive | March 11th, 2009

Raita is a blend of grated cucumber, yogurt and herbs. It goes well with curried dishes.

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Mediterranean Cucumber Salad

Mediterranean Cucumber Salad

KitchenGardener Magazine, archive | March 11th, 2009

In this cool and refreshing dish, feta cheese, red onion, and kalamata olives add zing.

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Cucumber and Noodle Salad with Satay Dressing

Cucumber and Noodle Salad with Satay Dressing

KitchenGardener Magazine, archive | March 11th, 2009

An Indonesian dressing adds a tangy note to this light and refreshing dish.

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Turkish Stuffed Peppers

Turkish Stuffed Peppers

KitchenGardener Magazine, archive | March 7th, 2009

A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.

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Broccoli with Garlic and Hot Peppers

Broccoli with Garlic and Hot Peppers

KitchenGardener Magazine, archive | March 4th, 2009

Red pepper, garlic, and lime juice add a spicy, citrusy kick to fresh broccoli.

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Bay Syrup

Bay Syrup

susan belsinger, contributor | March 3rd, 2009

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and drizzled over all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.

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Fresh Pea Soup with Mint

Fresh Pea Soup with Mint

susan belsinger, contributor | March 2nd, 2009

This simple soup can be made with frozen peas, if necessary. For added richness, use half-and-half instead of milk.

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Chocolate Mint Brownies

Chocolate Mint Brownies

susan belsinger, contributor | March 2nd, 2009

You can use spearmint in these chocolate brownies, but peppermint works best with chocolate.

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Blondies with Orange Mint and Apricots

Blondies with Orange Mint and Apricots

susan belsinger, contributor | March 2nd, 2009

Orange mint endows these blondies with a citrus flavor and scent.

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Tabbouleh with Mint

Tabbouleh with Mint

susan belsinger, contributor | March 2nd, 2009

This is a traditional-style Middle Eastern tabbouleh with the added flavors of garbanzos, pine nuts, and currants.

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Sweet Potato Sugar Bread

Sweet Potato Sugar Bread

KitchenGardener Magazine, archive | February 25th, 2009

Serve this bread on its own, packed in lunches, or at a brunch with a fruit course.

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Asian Slaw

Asian Slaw

KitchenGardener Magazine, archive | February 11th, 2009

Tired of coleslaw? Here's a fresh take on that familiar dish.

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Kohlrabi and Carrot Salad

Kohlrabi and Carrot Salad

KitchenGardener Magazine, archive | February 11th, 2009

Using the full amount of cayenne makes this Vietnamese salad quite spicy. If you really like things hot, add the shredded chile as well.

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Four-Vegetable Salad with Sesame Seed Dressing

Four-Vegetable Salad with Sesame Seed Dressing

KitchenGardener Magazine, archive | February 11th, 2009

This refreshing salad shows off asparagus, leeks, spinach, and turnip in a soy and vinegar dressing.

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Oven-Roasted Whole Tomatoes

Oven-Roasted Whole Tomatoes

KitchenGardener Magazine, archive | February 5th, 2009

This is a very flexible recipe. You can roast the tomatoes until they are the consistency you prefer.

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Tomatoes Dressed with Pesto Vinaigrette

Tomatoes Dressed with Pesto Vinaigrette

KitchenGardener Magazine, archive | February 5th, 2009

Here's a nice starter salad that showcases beefsteak tomatoes.

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Rapid-Roasted Tomatoes

Rapid-Roasted Tomatoes

KitchenGardener Magazine, archive | January 29th, 2009

Cooked this way, tomatoes are juicy and make a great quick, chunky tomato sauce.

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Slow-Roasted Tomatoes

KitchenGardener Magazine, archive | January 29th, 2009

Get the basic recipe for slow-roasted tomatoes and intensify the flavor of your homegrown produce.

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