All Recipes (1)
Amateur Gourmet (1)
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This delicious, decadent bacon is so good, it isn't just for breakfast.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
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.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This tangy side dish, a variation on classic German potato salad.
A simple recipe for this widely popular dish in Sardinia.