Vegetables of every shape, color, and texture are mixed and matched in chef Monica Pope’s innovative and healthy dish. A light but filling option from the menu at Boulevard Bistrot in Houston (4319 ...

1. To make the pesto. Put the garlic, pine nuts, basil leaves and parmesan in a food processor and process until coarsely chopped. 2. With the motor running, gradually add the oil and process until ...

Getting your Trinity Audio player ready... Grilled Vegetable Stacks From “Saveur Cooks Authentic American,” by the editors of Saveur Magazine (Chronicle Books). Serves 4 as a main course, 8 as a side ...

Place peppercorns and fennel seeds into a mortar and grind to a powder. In a large container combine the ground powder, chicken, capsicum, eggplant, tomatoes, oil, salt and lemon. Toss together, cover ...