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10/05/2007
Broiled Stuffed Oysters
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Issue #77
11/17/2005
Cannelloni with Truffle Cream
This recipe is based on the typical food of the Catalan inns.
Issue #73
10/24/2007
Tuna Melt
This is a warm and gooey version of the tuna salad sandwich.
Issue #69
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
Mrs. Dayton's Glazed Onions
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
Issue #62
09/01/2005
Chili Size
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Issue #60
05/09/2007
Steak Fingers with Salsa Verde
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Issue #56
08/11/2005
Potato Rounds Gratinéed with Raclette and Bacon
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Issue #56
05/12/2004
Broiled Tomatoes
This simple recipe intensifies the flavor of ripe tomatoes.
Issue #53
05/09/2007
Bea Conner's Lightly Baked Scallops
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
Issue #45
02/27/2002
Puffs with Porcini and Cheese Sauce
Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome.
Issue #40
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
06/21/2007
Gratinéed Large Gray Shrimp
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Issue #38
04/10/2007
Smithfield Ham and Crab Sauté
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Issue #37
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
10/24/2000
Árbol Chile Sauce
This sauce is tarter when made with tomatillos.
Issue #36
10/23/2000
Latticed Apple Wafers on Caramelized Puff Pastry
You will need a mandoline to make the lacy apple slices.
Issue #35
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
10/13/2000
Coconut Pudding
This dessert is an old favorite at tea parties in Macao.
Issue #33
03/08/2007
Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Issue #32
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