The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This salad comes from the namesake Seattle restaurant.
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.
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).
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Tangy and refreshing, this dressing can be used to dress any combination of mixed greens. We've also made it with juice from regular lemons, and the results were just as delicious, if a bit more tart.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.