Oct 10, 2006 1:00 AM You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make the full recipe. It will disappear quickly on bread, toast, or baked potatoes.

Oct 05, 2006 1:00 AM Every Taverna and Greek owned diner serves a Greek Salad. Even the poorest of them are good. This one aims to please.

Sep 28, 2006 1:00 AM

Aug 31, 2006 1:00 AM

Aug 09, 2006 1:00 AM Chicken is lower in artery-clogging saturated fats than even salmon. For health-conscious eaters concerned with controlling their weight and blood pressure, this is important. If you aim to eat light and lean, chicken is for you!

Aug 03, 2006 1:00 AM

Jul 14, 2006 1:00 AM The key to the flavour of this light seafood salad is in the sweetness of the true Bermuda onion. Other juicy sweet onions such as Vidalia and Walla Walla may be substituted.

Jun 30, 2006 1:00 AM Here, gnocchi turns into a summer-supper-on-the-patio type dish, a palate-twisting combination of different temperatures and textures.

Jun 28, 2006 1:00 AM This salad — a favorite at Tra Vigne — is all about contrasts. The acidity of the raw onion, the brininess of the olives, and the hot, crispy sweet onions give you a little bit of everything in each bite.

Jun 27, 2006 1:00 AM You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make the full recipe. It will disappear quickly on bread, toast, or baked potatoes.

Jun 26, 2006 1:00 AM This is a great salad to either eat on its own or as part of a main course.

May 21, 2006 1:00 AM Couscous (pronounced KOOS-koos) is made from semolina, a coarsely ground durum wheat that is the main ingredient in Italian pasta.

May 09, 2006 1:00 AM

May 02, 2006 1:00 AM

Mar 25, 2006 1:00 AM How many times have you gone to a back-yard barbecue and had to take chances eating Cole Slaw that may be very high in fat and sugar. This recipe tastes wonderful and won't add too many carbs to your count.