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10/10/2011
English Pork Pie
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
11/18/2010
Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
03/09/2009
Vietnamese-Style Sautéed Beef
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Issue #119
05/07/2007
Salt Cod in Garlic Sauce
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Issue #102
01/16/2008
Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken)
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Issue #96
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
01/28/2008
Lilikoi Baby Back Ribs
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
Issue #93
12/15/2005
Broiled Beef–Scallion Rolls
A Japanese chef's spin on American beef.
Issue #79
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
09/01/2005
Tea-Smoked Duck
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
Issue #60
08/11/2005
Provençal-Style Salmon with Shaved Fennel
This is a specialty of Le Train Bleu in Paris.
Issue #56
08/23/2002
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
10/24/2007
Roast Chicken with Root Vegetables
If you can properly roast a chicken, you can cook almost anything.
Issue #51
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
11/19/2007
Free-Range Turkey with Foie Gras Stuffing
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Issue #38
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
03/14/2002
Duck Baked in a Crust of Herbs and Salt
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Issue #20
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