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05/15/2012
Rhubarb Pie
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
03/20/2011
Maple Syrup-Roasted Tomatoes
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/09/2010
Sara’s Roast Chicken with Sage and Garlic
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
Issue #117
09/05/2008
Zucchini Custard
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
03/30/2011
Nick's 'Supernatural' Brownies
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
Issue #113
02/04/2009
Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
04/14/2008
Tomatoes Stuffed with Brown Rice and Feta
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
04/02/2007
Agawam Chicken Pies
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Issue #101
06/26/2008
Lillian Boga's Harvey Wallbanger Bundt Cake
This recipe comes from a friend of author Kelly Alexander. She decorated every party table with one of these cakes.
Issue #89
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
11/14/2005
After Farmers' Market Quiche
You can use any leftover cows' milk cheese to make this quiche.
Issue #83
05/09/2007
Billionaire’s Bacon
This delicious, decadent bacon is so good, it isn't just for breakfast.
Issue #82
05/04/2011
Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
Issue #81
03/19/2007
Banana Cream Pie
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
Issue #81
10/24/2007
Black-Bottom Pie
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
Issue #72
10/20/2005
Clams Casino
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Issue #69
09/26/2005
Rhubarb-Ginger Crumble
This basic crumble recipe is used at Country Choice for various fruits in season.
Issue #65
10/17/2007
Shaker Rhubarb Pie
When choosing rhubarb buy firm, crisp stalks, and store them in the refrigerator.
Issue #50
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