Dragon's Kitchen (1)
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This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
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.
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.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Our take on the iconic marshmallow-topped holiday concoction.
We based the recipe for this Greek dish on one in the Moosewood Cookbook by Mollie Katzen.
This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.
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.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
The humble, dependable turnip may surprise you with its sweet warmth.
This is our take on the classic from a famous knish bakery in New York City.
These artichokes make the perfect start to any meal.
Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
Feta cheese and zucchini squash are the focus of this savory pie.
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Though purists prefer a different stuffing for each vegetable, this one is good for all.
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
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.
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Source: Dragon's Kitchen