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Issue #69[all previous issues]
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In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
This is a warm and gooey version of the tuna salad sandwich.
This down-home gravy recipe is a great accompaniment to fried chicken.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
This is author Shane Mitchell's family recipe.
A Southern cook's beloved standby side dish.
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
This simple but beautiful dessert showcases the delicate flavor of the pears.
This earthy salad can be served warm or cold.
This tangy side dish, a variation on classic German potato salad.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
This is a German take on coq au vin.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.