Artichoke TapenadeBy wpThe Other SlawBy wpJane Roush took a fresh look at an old-fashioned vegetable from her garden, kohlrabi, and came up with this crunchy slaw. You can also use broccoli stems, which taste much like kohlrabi.Tandoori MasalaBy wpLong Beans and NoodlesBy wpGarlic Flank SteakBy wpIn the opinion of Sunset reader Cathy Herholdt, "you can never use too much garlic in this marinade." But we suggest starting with the amount that follows. For convenience, Herholdt freezes steaks individually in the marinade, thawing the package overnight in the refrigerator.Tandoori Cornish HensBy wpMango-Masala SauceBy wpCallaghan Vineyards Chili-Cheese ChickenBy wpCut any extra canned chilies into thin strips to drape over cooked chicken. Karen Callaghan shares this recipe.Green Peppercorn-Brandy SauceBy wpDemiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.