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05/09/2007
Hot Crusty Buttermilk Biscuits
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
Issue #66
10/26/2007
Oysters Rockefeller
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
Issue #63
10/24/2007
Turnip Soufflé
The humble, dependable turnip may surprise you with its sweet warmth.
Issue #63
09/15/2005
Prato-Style Cookies (Biscotti)
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Issue #63
02/03/2009
Butterhorn Rolls
Served warm with butter, these flaky rolls are sure to please your guests.
Issue #62
11/19/2007
Roast Turkey With Wild Rice Stuffing
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Issue #62
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Issue #62
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
04/05/2007
Fresh Ham with Red Chile Marinade
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Issue #55
08/26/2002
Plum Pudding
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Issue #55
08/23/2002
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
10/05/2001
Mrs. Maduro's Meat Pies
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
10/04/2001
Sugar Pie
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
Issue #47
10/04/2001
French-Canadian Trifle
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.
Issue #47
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Yellow Pea Soup
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
Issue #47
10/03/2001
Bitter Cream and Orange Biscuits
This recipe comes from the cookbook 80 Recettes de Biscuits.
Issue #47
10/03/2001
Baked Beans with Partridge
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Issue #47
10/03/2001
Pork Pie
Tourtière is a French-Canadian Réveillon staple.
Issue #47
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