In this issue
Issue #5
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
Made with early spring rhubarb and a smooth, delicate custard, this pie is a real winner.
Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Fresh mushrooms enliven a standard stew with their deep, earthy flavor.
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
From French-born chef Michel Richard, a unique twist on an Italian favorite.
This recipe dates to the days of Ed Sullivan and College Bowl, but it’s still delicious today.
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
This spicy side dish—a twist on ordinary slaw—can even be substituted as a type of sauerkraut.
Is it a soup or is it a bowl of beans? Either way, it’s a flavorful, hearty dish.
An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper.
Smoking must have been invented for salmon—it brings out a welcome rustic flavor in the fish.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
When you’re craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass.
