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10/17/2012
Quiche Lorraine
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
12/15/2009
Red Kuri Squash Gratin
Red kuri squash has a creamy, almost chestnut-like flavor and can be used in a variety of dishes. It works incredibly well when pureed with potatoes, mixed with grated zucchini and cheese, and baked until golden.
Does Not Apply
Source: Boston
09/08/2009
Wild Mushroom and Cheese Soufflé
In late summer and early fall, many varieties of wild mushrooms begin to crop up. What better way to show off their earthy flavor than with a delicate, airy soufflé? Continue...
Does Not Apply
Source: Robert Sinskey
08/30/2009
French Tomato Tart
The flavor combination of tomato and basil in this tart is practically synonymous with summer, and Dijon mustard and gruyere cheese add a savory flavor base. Continue...
Does Not Apply
Source: Stacey Snacks
06/25/2009
Broccoli and Goat Cheese Souffles
Light and airy, these easy souffles are subtly flavored with tangy mustard and rosemary.
Does Not Apply
Source: Culinary in the Country
06/21/2008
Cauliflower Gratin
Rich bechamel coats the multi-colored florets of cauliflower and it topped with an appropriately crunchy crust of breadcrumbs.
Does Not Apply
Source: Smitten Kitchen