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Showing only recipes by “Terry Golson.”

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Deviled Eggs

If you don’t have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.

by Terry Golson

Comments (3)

Split Pea and Smoked Turkey Soup

The smoked turkey acts like a ham hock, bringing a salty, smoky, meaty flavor to the soup.

by Terry Golson


Greek Chicken Casserole

This casserole requires little work to prepare, yet is attractive and full-flavored when it comes out of the oven. Serve with rice, salad...

by Terry Golson

Comments (3)

Mexican Mole Chili

A mole sauce is made with cocoa. But there are so many complex seasonings in mole that the chocolate becomes transformed into a new, uniq...

by Terry Golson


Mexican Meatloaf

The salsa really perks up this meatloaf. You don’t need fresh salsa; a high-quality jarred brand will work just fine.

by Terry Golson


Orange-Herb Fish

Rosemary pairs well with fish, but too much can cancel out all of the other flavors. If you do have excess fresh rosemary, don’t add it t...

by Terry Golson


Fish in Curried Coconut Sauce

This sauce can be made ahead and frozen. When ready to use, warm on the stove and then add the fish.

by Terry Golson


Chili and Lime Corn

This side dish has lots of flavor, but it won’t overwhelm the main course.

by Terry Golson


Tofu Burgers

I eat tofu burgers because I like them, not just because they’re good for my health.

by Terry Golson


Ricotta and Spinach Pizza

A pizza doesn’t have to have oozing strings of melted cheese to be good. The ricotta doesn’t spread, but it does taste light and luscious.

by Terry Golson


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