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10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
07/18/2008
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
01/17/2008
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
10/03/2008
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Issue #61
03/11/2002
We got this simple dish from a California radicchio grower.
Issue #23
03/14/2002
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
09/29/2009
Originally featured on the CHOW website, this recipe comes from the New York chef David Chang, who shares his technique for perfectly roasted asparagus. Topped with poached eggs, this vegetarian dish can serve as a main course.
Does Not Apply
Source: Chow
08/13/2009
This egg salad, spiked with Meyer lemon juice, is an easy go-to spread for weekend picnic sandwiches. Continue...
Does Not Apply
Source: PattyCake Baking Co.
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