Star Chefs (2)
Cooking and Me (1)
Delicious Days (1)
Main Course (16)
Side Dish (12)
Soups & Stews (12)
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
This is a classic from the Woman's Industrial Exchange in Baltimore.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert.
This traditional Lowcountry soup is considered Charleston’s signature dish.
Also known as Lowcountry boil, this is a great stew to prepare before crab season ends.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.
A hearty, New England style baked bean supper, with slow-cooked baked beans, soft Parkerhouse rolls, sliced ham, slaw, and apple pie.
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