In this issue
Issue #30
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Venetian-born chef Francesco Antonucci passed on this recipe, which calls for amaretti, or Italian almond cookies. Continue...
Local Maryland cooks add oysters to everything from savory pies and stews to this dressing-a holiday staple around the Bay.
This delectable French dessert pairs beautifully with pumpkin ice cream.
Cool and delicious, this pumpkin flavored ice cream is a great accompaniment to many of the fall desserts.
Beef stock is the classic building block of many signature Burgundian recipes.
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
