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02/11/2012
Ciorbă De Perisoare (Pork-and-Rice Meatball Soup)
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
10/30/2011
Parsley and Onion Salad
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
05/09/2007
Hush Puppies
Hush puppies are delectable little balls of fried, seasoned cornbread.
Issue #53
05/12/2004
Zucchini Fritters
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Issue #53
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/28/2007
Eastertide Tart
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Issue #15