8
results
Narrow Results
You've Selected:
Spring
Eggs
Appetizers
Saveur
Difficulty
Easy (6)
Medium (2)
Cuisine
Italian (3)
American (2)
Spanish/Portuguese (2)
Classic (1)
French (1)
Occasion
Thanksgiving (1)
Technique
Fry (3)
Chill (2)
No Cook (2)
Poach (1)
Saute (1)
Topic
Recipe (8)

Advertisement
09/04/2012
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
07/18/2008
Ricotta Fritters (Polpette di Ricotta)
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Issue #113
10/02/2007
Deviled Eggs
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Issue #106
01/25/2008
Corn Cakes with Eggs Scrambled with Onions and Cabrales
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
Issue #93
10/30/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
06/21/2007
Carpaccio
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Issue #38