In this issue
Issue #8
This is a wonderful dish for the summer dinner table or a family gathering.
We created this intense "bread pudding" using chocolate spice cake instead of bread and baked it in a Charlotte mold with a custard adapted from a recipe in Maida Heatter's Book of Great Desserts (Random House, 1991). Continue...
This recipe for old-fashioned chicken pot pie is an adaptation of one in James Beard's American Cookery (Little, Brown; 1980). This recipe originally appeared in the September/October 1995 issue of SAVEUR, and it's still one of our favorites. Continue...
The chickpea-flour crêpe called socca is a classic of Niçoise cuisine.
Though purists prefer a different stuffing for each vegetable, this one is good for all.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun.
This age-old method takes a little time and some practice, but it turns out perfect homemade pasta.
Light and delicate, fried squash blossoms are an unforgettable treat.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Savory pie needs a substantial pastry, such as this one, adapted from James Beard's American Cookery.
