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02/15/2007
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Issue #41
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Issue #38
06/21/2007
Carpaccio
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Issue #38
04/10/2007
Tomato Aspic
This is a classic from the Woman's Industrial Exchange in Baltimore.
Issue #37
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
04/10/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
03/06/2007
Maryland Crab Cakes
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
Issue #37
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
10/24/2000
Currant Tomato Parfait
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
Issue #36
10/24/2000
Fried Yellow Tomatoes
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Issue #36
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
08/19/2008
Ground Lamb Meatballs with Loquats
Loquats grow all over Turkey; late May is the height of the season.
Issue #27
05/09/2007
Ranch House Pâté with Cognac
Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully.
Issue #26
11/08/2000
Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Issue #25
01/29/2008
Spring Rolls
Like many northern Vietnamese dishes, these spring rolls are lighter than their southern counterparts.
Issue #24
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
03/14/2002
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
04/30/2008
Iowa Fried Morels
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Issue #19
03/18/2002
Benedictine Sandwich Spread
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.
Issue #19
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