This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
Warm ham and cheese go together like broccoli and cauliflower. And we've put that in the mix, too. Our hearty, creamy pot pie looks restaurant-worthy and tastes even better.
Everyone's favorite restaurant dessert comes together in your kitchen in just 20 minutes. Same creamy, fluffy layers of deliciousness; the only thing missing is the tab.
A better-for-you mix of classic ingredients, including an ingenious way to make the shell, lets you deliver a family-restaurant favorite while being smart about it.
Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
Fresh basil and tomato combine for a chicken dish that only looks like it came from your favorite Italian restaurant. A bonus: It can fit easily into your smart eating plan.
