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04/11/2013
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Issue #155
03/17/2012
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Issue #146
09/14/2011
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/14/2011
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/22/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
01/10/2011
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
09/07/2009
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Issue #123
04/12/2010
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
03/10/2009
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
Issue #119
03/09/2009
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
04/30/2012
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
Issue #118
02/18/2009
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
02/17/2009
Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.
Issue #118
02/17/2009
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
04/06/2007
Easter is a time of celebration with family and friends, for enjoying delicious foods and partaking in indulgences of the sweetest kind. Throughout the world, we've discovered a wealth of unique traditions centered around these tasty treats.
Web Exclusive!
01/08/2010
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Issue #113
07/18/2008
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
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