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Issue #33[all previous issues]
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A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Hemstrought's Bakery generously shared its recipe with us, but we had to adapt the quantities: The original makes 2,400 cookies!
These delicious cookies are so easy to make and are perfect for a large crowd.
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
This dessert is an old favorite at tea parties in Macao.