Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
The apricots and currants used in this dish add just the right amount of sweetness.
Served warm with butter, these flaky rolls are sure to please your guests.
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal.
This recipe comes from Maida Heatter’s Book of Great Desserts.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
This dish is a traditional specialty of the East End of the Hamptons.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully.
If wild asparagus is unavailable, substitute pencil asparagus.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did.