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07/13/2007
Chilled Russian Vegetable Soup
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Issue #104
05/07/2007
Tuna Stew with Potatoes and Peppers
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Issue #102
04/02/2007
Don’s Homemade Hash
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
Issue #101
03/01/2007
Maine Shrimp Chowder
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
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
01/08/2008
Fish Curry with Potatoes
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
Issue #94
01/28/2008
Cornish Pasties
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Issue #93
03/12/2007
Nettle Soup
Nettle soup has long been eaten as a spring tonic; look for nettles at farmers’ markets throughout the spring and early summer.
Issue #91
03/12/2007
Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
Issue #91
03/12/2007
Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
Issue #91
03/12/2007
Cauliflower Soup with Potato Emulsion and Crozier Blue Cheese
Artisanal Irish cheese makes a fitting topping for a soup inspired by authentic Irish ingredients.
Issue #91
03/12/2007
Colcannon
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Issue #91
10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
12/15/2005
Potato Pizza
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
Issue #79
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
12/15/2005
Shredded Beef with Mashed Potatoes
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Issue #79
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
12/05/2005
Grilled Lamb Chops with a Potato Pancake
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
Issue #75
11/17/2005
Pork Belly with Caviar
What could be better that deliciously fatty pork belly and salty, elegant caviar?
Issue #73
10/20/2005
Seared and Grilled Squab with Chicory Salad
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
Issue #69
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