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Issue #47[all previous issues]
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Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
This frosty delight was inspired by an English sea captain who thought bananas and rum might make a good combination. He was right.
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
During the holidays, the Maduro family makes and sells thousands of these pies.
This masterpiece is ideal for a feast.
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Here is one version of a classic Middle Eastern salad.
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
This is cookbook author Colman Andrews’s variation on vichyssoise.
This is an adaptation of a Caribbean cook's generations-old family recipe.