In this issue
Issue #19
Escoffier made sauce tartare with hard-cooked egg yolks, oil and vinegar, salt and pepper, and chives or scallions. At the Watermen’s Inn in Crisfield, this is how it done.
If wild asparagus is unavailable, substitute pencil asparagus.
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Several different flavors and textures come together to make one terrific dish.
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
If Austria is famous for any gastronomic specialty, it’s for pastry—pastry, which inevitably involves cream.
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
This dish is perfect for minced duck in lettuce leaves, or delicious simply carved and served with steamed rice.
The meaty breasts of moulard ducks work best in this recipe.
