Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
To give this golden dish more color, add a diced ripe tomato.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
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