This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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