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10/10/2008
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
04/18/2008
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
Issue #111
04/14/2008
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
10/09/2012
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
11/06/2007
This decadent cream-based soup is perfect paired with glass of Champagne.
Issue #107
11/06/2007
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
08/23/2007
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Issue #105
07/13/2007
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
Issue #104
05/07/2007
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
03/01/2007
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
03/12/2007
From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know.
Issue #91
03/12/2007
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
Issue #91
12/05/2005
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Issue #84
02/13/2007
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
Issue #81
11/16/2005
This version of a classic Tainan snack comes from Cheng Lee Chin-o, housewife and entrepreneur. She uses Chinese celery, which is stronger in flavor than ordinary celery; if you do too, use half as much as the amount given for celery below.
Issue #73
10/20/2005
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
10/05/2005
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
10/26/2007
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
Issue #63
11/19/2007
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
Issue #62
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