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03/08/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
02/17/2009
Marinated Artichoke Hearts
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
05/25/2012
Salmon Glazed with Rosemary- and Lemon-Infused Honey
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Issue #95
03/18/2007
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
03/01/2007
Chilled Tomato Soup, Gazpacho Style
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Issue #51
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
01/19/2007
Marinated Vegetable and Herb Salad
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Issue #1
05/02/2013
Banoffee Pie
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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08/26/2009
Meyer Lemon Sorbet Baked Alaska
This is not your grandma’s baked Alaska. Continue...
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Source: Tartelette
01/22/2008
Key Lime Pie
Made from fresh key limes and topped with fresh whipped cream, this pie is a perfectly tart treat.
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