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03/08/2007
Fennel Gratin
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Issue #32
11/30/2007
Fish Stew in the San Benedetto Style
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
10/21/2008
Carl's Gizmos
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
Issue #28
03/08/2002
Rao's Famous Lemon Chicken
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Issue #28
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
08/19/2008
Ground Lamb Meatballs with Loquats
Loquats grow all over Turkey; late May is the height of the season.
Issue #27
03/05/2002
Broiled Miso-Marinated Black Cod
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
Issue #27
10/30/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
03/14/2002
Spicy Broiled Freshwater Prawns
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Issue #21
03/13/2002
Roasted Pork Chops with Prune-Stuffed Apples
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
Issue #21
01/29/2008
Nachos
This is a simple yet tasty version of the Tex-Mex classic.
Issue #18
03/06/2007
Green Chile Sauce
This spicy condiment is popular in Thailand, but we’ve mellowed ours with the addition of eggplant.
Issue #18
03/20/2002
Stuffed Scallops Provençal-Style
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
05/09/2007
Onion–Cheese Puffs
Simple and delicious, these tasty puffs are sure to please.
Issue #15
03/02/2007
Baba Ghannouj
This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant.
Issue #15
08/08/2007
Stuffed Peppers
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Issue #14
03/28/2002
Valencian Pasta
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
Issue #13
05/02/2007
Salsa Roja
We like to eat this "roasted" tomato salsa with tortilla chips.
Issue #12
04/02/2002
Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
09/11/2007
Broiled Lobster with Cream
Simple but decadent, this lobster dish is easy to prepare at home.
Issue #10
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