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Issue #49[all previous issues]
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The addition of raisins to this Irish classic adds a hint of sweetness to an otherwise hearty bread.
Skewering the shrimp with rosemary branches adds an extra depth of flavor to these great grilled appetizers.
New York City's Union Square Cafe serves these nuts as an addictive snack.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them.
This dessert turns the fruits of fall into a warm and inviting dessert that is perfect for chilly evenings.
Serve these blintzes with sour cream on the side and applesauce too, if you like.