In this issue
Issue #118
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes.
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The cooks at Carmack Fish House in Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush puppies. Continue...
Austrian bakers make this coffee cake with a gugelhupf mold, but we’ve found that a bundt cake mold works just as well. Continue...
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue...
This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue...
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
This recipe, from the Carmack Fish House in Vaiden, Mississippi, uses an overleavened batter to produce a crisper outside shell that encases a miraculously moist, oniony center.
One of our favorite ways to use tangy marinated artichokes is for crostini.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
