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03/10/2011
Maple Syrup Dumplings
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
12/02/2005
Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Issue #75
03/06/2007
Grilled Pork with Rice Vermicelli
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Issue #36
03/02/2007
Vietnamese Spring Rolls
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.
Issue #13
05/16/2012
Menu: An Evening in Corsica
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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04/15/2010
Spring Pancetta & Pea Shoot Pasta
Pea shoots, also known as tendrils, are common ingredients in Chinese stir-fries. Here, they're sautéed and combined with pancetta for a spring pasta dish that's purely Italian. Continue...
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Source: www.bitchincamero.com
09/28/2009
Pasta with Sausage and Sage
Sausage and sage give penne pasta a hearty flavor, and the addition of just a little cream at the end makes the sauce rich but not too heavy. Continue...
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Source: Amanda's Cookin'