Smitten Kitchen (2)
Closet Cooking (1)
Main Course (14)
Side Dish (13)
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
A savory tart of fresh zucchini, zesty tomato and creamy feta.
You can use any leftover cows' milk cheese to make this quiche.
This casserole makes a lovely addition to a brunch menu.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This basic crumble recipe is used at Country Choice for various fruits in season.
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
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).
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.