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05/08/2008
Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Issue #112
07/13/2007
Open-Face Avocado and Goat Cheese Sandwiches
Tangy, buttery, smoky, and salty—this sandwich has it all.
Issue #104
03/01/2007
Ed Koch’s Broiled Swordfish with Olives
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
Issue #100
09/04/2007
Broiled Grapefruit
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
Issue #97
05/12/2004
Broiled Tomatoes
This simple recipe intensifies the flavor of ripe tomatoes.
Issue #53
05/09/2007
Bea Conner's Lightly Baked Scallops
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
Issue #45
04/10/2007
Smithfield Ham and Crab Sauté
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Issue #37
05/09/2007
Onion–Cheese Puffs
Simple and delicious, these tasty puffs are sure to please.
Issue #15
08/08/2007
Stuffed Peppers
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Issue #14
07/17/2007
Striped Bass Stuffed with Swordfish and Shrimp
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
Issue #7
11/07/2011
Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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