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Issue #57[all previous issues]
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This is our take on the classic from a famous knish bakery in New York City.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Though most often served chilled, stone crab claws are still quite tasty when steamed.
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Use leftover roast leg of lamb and gravy to make these meat patties.
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.
The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
We adapted this recipe from one used at 3 Fonteinen in Beersel, Belgium.
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.