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04/14/2013
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Issue #155
04/14/2013
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
Issue #155
04/09/2013
These Parmesan-topped charbroiled oysters can also be grilled.
Issue #155
03/20/2013
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/19/2013
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Issue #155
10/30/2012
Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler.
Issue #150
09/09/2012
Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved.
Issue #150
07/17/2012
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Issue #149
07/16/2012
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Issue #149
07/18/2012
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
03/02/2012
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
02/18/2012
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
02/18/2012
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
Issue #145
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
04/13/2011
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top of it.
Issue #137
02/27/2013
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
Issue #134
09/15/2010
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Issue #132
09/14/2010
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
Issue #132
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