All Recipes (1)
Amateur Gourmet (1)
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
This salad comes from the namesake Seattle restaurant.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Easter is a time of celebration with family and friends, for enjoying delicious foods and partaking in indulgences of the sweetest kind. Throughout the world, we've discovered a wealth of unique traditions centered around these tasty treats.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.