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12/19/2012
Michel Richard's Deviled Eggs
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Issue #146
12/19/2011
Hor Mok (Steamed Thai Fish Custard)
Typically steamed in intricately folded banana leaves, these Thai fish custards are baked in leaf-lined ramekins set in a water bath.
Issue #144
12/17/2010
Deviled Eggs with Smoked Trout
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
Issue #135
03/08/2010
Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
Issue #128
04/01/2007
Fried Taugeh (Stir-Fried Bean Sprouts)
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
Issue #101
08/29/2007
Anchovy Dip with Crudités (Anchoïade)
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
01/08/2008
Banda-Style Tuna Falafel
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Issue #94
11/04/2008
Turnips with Anchovies
This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen.
Issue #63
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
10/24/2000
Fried Yellow Tomatoes
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Issue #36
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
12/12/2007
Pickled Herring
A swedish feast would not be complete without pickled herring.
Issue #23
12/12/2007
Mustard Herring
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Issue #23
12/12/2007
Beet and Herring Salad
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
12/12/2007
Jansson's Temptation
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
01/27/2007
Squid with Feta Cheese and Tomatoes
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
Issue #5
01/27/2007
Fried Whitebait
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Issue #5
01/23/2007
Orecchiette with Cauliflower
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Issue #3
01/23/2007
Taro Cakes
These traditional Hawaiian "cakes" are enriched with ahi tuna, adding an unusual, flavorful twist.
Issue #3
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