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01/27/2012
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts.
Issue #114
01/28/2008
Fresh Peas with Prosciutto
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47