In this issue
Issue #40
This is not your ordinary pork chops and applesauce. Continue...
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
This recipe is borrowed from: Sally Clarke's Book:A Restaurant, Shop and Bakery (Mc Millian).
This Italian lemon liqueur has long been a favorite digestivo among the residents of Italy's Amalfi Coast. It also makes a wonderful homemade holiday gift.
For best results, use a good quality cognac when making this elegant libation.
Spiced with ginger or mint, this sunny drink is a lovely antidote to chilly weather.
Though this paradigm of an English pudding bears the name of the philandering hero of a Victorian-era ballad, members of the Pudding Club assure us that it has nothing to do with "such a rotter".
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
There are as many variations on pimento cheese as there are opinionated southern cooks. Here is our favorite.
Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome.
The small, pale green kidney-shaped beans called flageolets are a classic accompaniment for lamb in traditional French cuisine.
This classic Chinese seasoning mixture is typically used in Sichuan cooking as a rub for poultry or meat, or as a dipping salt for fried foods.
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
