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10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
11/12/2007
White Chocolate Crispies
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
Issue #107
11/12/2007
Stained-Glass Window Candies
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
11/06/2007
Gratinéed Oysters with Sauerkraut
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
10/05/2007
Roasted Oysters with White Wine
Use an entre-deux-mers or other dry white wine for this dish.
Issue #77
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
12/17/2007
Cabbage and Noodles
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Issue #71
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
10/26/2007
Oysters Rockefeller
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
Issue #63
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
11/28/2007
Romeritos with Shrimp Cakes
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
03/01/2007
Timbale of Osetra Caviar, Crabmeat, and Avocado
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Issue #51
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
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