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Issue #32[all previous issues]
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A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
A scrumptious pound cake is a hallmark of a good Southern cook, so for ours we consulted one of the best—Edna Lewis.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
The comice pears called for in this preparation are widely available in the winter.
This relish makes an intriguing complement to fish or game.
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.