All Recipes (1)
Amateur Gourmet (1)
Main Course (44)
Side Dish (40)
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This tangy side dish, a variation on classic German potato salad.
A simple recipe for this widely popular dish in Sardinia.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
The secret to this simple dish is to use the best-possible bacon.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
Served warm with butter, these flaky rolls are sure to please your guests.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
This traditional French salad is light, crunchy, and delightfully sweet.