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07/13/2010
Flat Breads with Two Toppings (Laganes)
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
12/17/2009
Mushroom Sformato
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Issue #126
03/10/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
02/17/2009
Stuffed Artichokes
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
Issue #118
01/05/2009
Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Issue #117
10/10/2008
Spinach-and-Artichoke Dip
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
Issue #115
10/10/2008
Steamed Fish Mousse
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
Issue #115
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
07/13/2007
Stuffies
This is a favorite New England preparation for stuffed quahog clams.
Issue #104
03/12/2007
Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
Issue #91
02/03/2009
Stilton and Bacon Cheesecakes
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Issue #82
02/13/2007
Cheese Crackers
We recommend using the best quality cheese available for these savory little homemade crackers.
Issue #80
12/15/2005
Potato Pizza
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
Issue #79
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
05/14/2007
Stuffed Artichokes
These artichokes make the perfect start to any meal.
Issue #50
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
10/05/2001
Mrs. Maduro's Meat Pies
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
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