Cooking Light, November 2014 Pages 162-163
Updated December 07, 2012
Sautéed Green Beans with Miso Butter
Credit:
Chris Court; Styling: Carla Gonzalez-Hart
Since multiple recipes appear on pages 162-163, select the one(s) you want to save, share or create a shopping list for, here.
Moroccan-Spiced Turkey with Aromatic Orange Pan Jus
Credit:
Chris Court; Styling: Carla Gonzalez-Hart
Moroccan-Spiced Turkey with Aromatic Orange Pan Jus Recipe
A fragrant spice rub infuses the turkey with subtle Middle Eastern flavor.
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Spiced Cranberry-Mango Chutney
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Leek and Pancetta Potato Rösti
Leek and Pancetta Potato Rösti Recipe
Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for the hash brown lovers in your family. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until recrisped.
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Sautéed Green Beans with Miso Butter
Sautéed Green Beans with Miso Butter Recipe
Supersavory miso elevates crisp beans beyond their humble goodness.