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Issue #79[all previous issues]
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A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
This delicious chutney's flavor improves with age.
Here's a tasty way to prepare fresh fish with a Southern twang.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
A unique dish of foie gras, mushrooms and golden apples.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
This dish is prepared with a luminous wine from Jurançon.