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03/21/2011
Roast Pork Sandwich
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
Issue #137
01/05/2009
Cassoulet
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Issue #117
11/10/2008
Duck Pâté
Patience is the key to making this flavorful pâté.
Issue #116
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
11/01/2000
Madame Carter's Provençal Herb Terrine
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Issue #38
11/01/2000
Rabbit and Herb Terrine
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
Issue #38
03/12/2002
Chinese-American Thanksgiving Turkey
A delicious Chinese take on a traditional American feast.
Issue #22
08/08/2007
Duck Terrine
Author Richard Olney inspired this luxurious terrine.
Issue #14
04/25/2008
The Mythic Pasta Dome
Here's one of many treatments for the famous timpano from Stanley Tucci's "Big Night."
Does Not Apply
Source: Recipe Zaar