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Issue #77[all previous issues]
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This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Zucchini or other summer squash may be substituted for pattypan squash.
This dish is a popular selection and appears in many variations on the Zuni menu.
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
While At Laja, the best restaurant in the Valle de Guadalupe, chef-owner Jair Tellez maked this dish for us using wild local quail and whatever field greens and fresh herbs were available.
This dessert is a symphony of sweet and tart.
This recipe comes from well-known cookbook author Marcella Hazan.
These chocolatey confections are like a Reese's cup with alot more filling.