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10/17/2000
Snails in the Skillet
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Issue #43
02/27/2002
Lord Randall's Pudding
Though this paradigm of an English pudding bears the name of the philandering hero of a Victorian-era ballad, members of the Pudding Club assure us that it has nothing to do with "such a rotter".
Issue #40
02/27/2002
Lobster Ravioli in Light Coral Cream
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
Issue #40
02/27/2002
Medallions' of Veal with Wild Mushrooms
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Issue #40
06/21/2007
True Clams in Ginger Sauce
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Issue #38
04/11/2007
Steamed Blue Crabs
You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite.
Issue #37
10/24/2000
Rice Pudding Turnovers
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
Issue #36
10/24/2000
Unfilled Tamales
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Issue #36
10/24/2000
Shrimp and Octopus Cocktail
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
10/23/2000
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
Issue #35
10/23/2000
Steamed Ginger Pudding
This English pudding is perfectly spiced with ginger and allspice.
Issue #34
10/19/2000
Father Sal's Tenerumi Soup
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
03/08/2007
Har Kau (Shrimp Dumplings)
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Issue #32
03/01/2002
Venison Sausage Braised in Beer
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
Issue #31
04/01/2002
Char Siu Bao (Roast Pork Buns)
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
Issue #30
03/08/2002
Porcini Caps Stuffed with Cheese and Ham
This is a wonderful way to serve fresh porcini mushrooms.
Issue #29
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
03/05/2002
Steamed Pork with Mamemiso
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Issue #27
03/04/2002
Green Rice (Arroz Verde)
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Issue #26
11/07/2000
Seven-Vegetable Couscous
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
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