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10/10/2008
Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
01/17/2008
Whole Wheat Crostini with Creamed Chanterelles
Use hearty whole wheat bread for this simple and appealing dish.
Issue #95
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
12/15/2005
Chicken Liver Mousse
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
Issue #79
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
08/30/2005
Duck Bresaola with Barlotti and Red Onion Jam
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
Issue #59
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
07/05/2007
Shrimp Uggie
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Issue #48
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
03/08/2007
Foie Gras with Pineapple and Pistachios
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
Issue #32
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/08/2002
Porcini Caps Stuffed with Cheese and Ham
This is a wonderful way to serve fresh porcini mushrooms.
Issue #29
11/02/2000
Small Ground Beef Sausages
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
Issue #24
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
03/14/2002
Garlic Custard with Chanterelles and Parsley Sauce
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
12/04/2000
Oyster and Mountain Potato with Sauce
Oysters in Japan are a cherished taste of the sea in early winter.
Issue #16
11/15/2007
Cèpe Fricassee with Truffles
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Issue #15
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