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.
One of our favorite ways to use tangy marinated artichokes is for crostini.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
The secret to success with this dish is the quality of its parts.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Served warm with butter, these flaky rolls are sure to please your guests.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.