Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
This salad comes from the namesake Seattle restaurant.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.