In this issue
Issue #77
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue...
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...
Although Zuni, one of San Francisco's iconic restaurants, changes its menu constantly, this is one dish that is always on the menu.
Use an entre-deux-mers or other dry white wine for this dish.
Grill these oysters over grapevine cuttings if you can get them.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This rich and creamy soup is a favorite in the coastal regions of France.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
You could turn into a pillar of fudge if you eat one of these—but if you have a sweet tooth, this will satisfy it for sure.
Black walnuts are a hard nut to crack, but their rich flavor adds a depth to this sauce that makes the effort well worth it.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
