In this issue
Issue #68
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
In their acclaimed The River Cafe Cookbook (Ebury Press, 1995), Rose Gray and Ruth Rogers (of London's River Cafe) offer a version of this Italian classic. Continue...
A simple recipe for this widely popular dish in Sardinia.
While visiting Sardinia we were served this very simple and flavorful snack.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
