Articles by Scott Hagnas
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Recipes: Issue 129

Bacon Wrapped Chicken Liver Here's a quick appetizer, perfect for the fall. I have found that many people who normally don't like liver will still ... Continue reading
Recipes: Issue 128

Roasted Salt and Vinegar Sweet Potatoes This is a recipe adapted from a Cook's Illustrated feature. New potatoes were used in the original. Here, I... Continue reading
10 Years of Nutrition

The changing styles of my recipes over the years reflect my changing views on nutrition. I have experimented with a lot of things and have made signif... Continue reading
Recipes: Issue 127

10 years ago this month, my first recipes debuted in the Performance Menu. I had been down visiting Robb in Chico, CA and brought a dish or two that I... Continue reading
Recipes: Issue 126

Cantaloupe, Fennel, and Blue Cheese Salad Time: 12 minutes Dressing: • 2 Tbsp. rice wine vinegar • 2 Tbsp. olive oil • 1/2 tsp... Continue reading
Recipes: Issue 125

This month, I'll feature my final updated recipe from the early archives. I also want to openly apologize for being the first person (that I am aw... Continue reading
Recipes: Issue 124

Sweet Chili Rub Here's an easy way to add some flavor to a roast. There are several other possible uses described in the following recipes. For tho... Continue reading
Recipes: Issue 123

Pomegranate Molasses Making your own pomegranate molasses is easy, and you can use if for many different things. We will use a small amount to fla... Continue reading
Recipes: Issue 122

Blood Orange Salad Time: 20 minutes Salad: • 5 blood oranges, peeled and segmented • ½ cup mini bell peppers, stemmed, seeded... Continue reading
Recipes: Issue 121

Sweet Meat 1 - Curry Maple I got the idea for this unusual combination recently when some cooking scents wafted downstairs. (We have a kitchen in t... Continue reading
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