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07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
01/28/2008
Fresh Peas with Prosciutto
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.
Issue #92
06/28/2007
Poached Salmon
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
Issue #13
11/11/2011
Shrimp Cocktail with Avocado
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
Issue #5