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04/11/2013
Dolma (Grape Leaves Stuffed with Rice)
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
10/29/2011
Sweet Potato Casserole With Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Issue #142
02/17/2009
Stuffed Artichokes
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
Issue #118
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
12/19/2007
Mushroom Moussaka
We based the recipe for this Greek dish on one in the Moosewood Cookbook by Mollie Katzen.
Issue #108
07/13/2007
Beet and Potato Salad
This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.
Issue #104
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
10/24/2007
Turnip Soufflé
The humble, dependable turnip may surprise you with its sweet warmth.
Issue #63
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
05/14/2007
Stuffed Artichokes
These artichokes make the perfect start to any meal.
Issue #50
10/24/2007
Eggplant-Stuffed Peppers
Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
Issue #45
11/02/2000
Zucchini Pie
Feta cheese and zucchini squash are the focus of this savory pie.
Issue #24
11/14/2007
Cardoon Gratin
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
Issue #15
08/08/2007
Spinach-Stuffed Quinces
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
Issue #14
03/28/2002
Corn Soufflé
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Issue #13
08/31/2007
Niçoise-Style Stuffed Vegetables
Though purists prefer a different stuffing for each vegetable, this one is good for all.
Issue #8
01/27/2007
Swiss Onion Pie
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Issue #5
10/29/2009
Herb-Crusted Saddle of Lamb with Minted Peas
A saddle of lamb is a cut that comprises both sides of a lamb's loin, and usually the backbone connecting the two muscles, though this recipe calls for a boneless version of the cut; if you can't find a saddle of lamb at your local market, ask your butcher to special-order one for you.
Does Not Apply
Source: Dragon's Kitchen
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