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02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
02/17/2009
Rascal House Whitefish Salad
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
Issue #118
02/17/2009
Braised Artichokes
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
Issue #118
01/02/2009
Mussels with White Wine, Parsley, and Garlic
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
Issue #117
07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
Web Exclusive!
09/18/2012
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Issue #113
07/28/2008
Ricotta Crostini with Black Olives, Lemon Zest, and Mint
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
07/28/2008
Ricotta Crostini with Chestnut Honey
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Issue #113
07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/28/2008
Ricotta Crostini with Cherry Tomatoes
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
07/18/2008
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Issue #113
07/20/2011
Beer-Steamed Crabs
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Issue #111
04/14/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
04/10/2008
Chinese Barbecued Spareribs
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
Issue #111
03/18/2008
Kitfo
This classic Ethiopian dish may be served either raw or cooked.
Issue #110
03/18/2008
Boiled Beef with Horseradish Sauce
This hors d' oeuvre can be found in a traditional Russian feast.
Issue #110
12/19/2007
Tomato-Orange Aspic
This easy-to-prepare first course captures the essence of summer.
Issue #108
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
11/06/2007
Gratinéed Oysters with Sauerkraut
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
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