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11/23/2010
Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
11/17/2010
Vitello Tonnato (Veal with Tuna-Caper Sauce)
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
03/09/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
05/07/2007
Corn with Lime Juice and Chile Powder
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Issue #102
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
04/10/2007
Tomato Aspic
This is a classic from the Woman's Industrial Exchange in Baltimore.
Issue #37
10/24/2000
Chanterelle Butter
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
Issue #36
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
01/23/2007
Fondue Savoyarde with Mushrooms
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1