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02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
09/18/2012
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Issue #113
07/22/2011
Cypriot Tomato Salad
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
Issue #113
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/28/2008
Ricotta Crostini with Black Olives, Lemon Zest, and Mint
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
07/28/2008
Ricotta Crostini with Chestnut Honey
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Issue #113
07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/28/2008
Ricotta Crostini with Cherry Tomatoes
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
07/18/2008
Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
Issue #113
04/14/2008
Tomatoes Stuffed with Brown Rice and Feta
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
07/19/2007
The Captain's Chicken
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
Issue #104
07/13/2007
Open-Face Avocado and Goat Cheese Sandwiches
Tangy, buttery, smoky, and salty—this sandwich has it all.
Issue #104
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
05/07/2007
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
Issue #102
04/02/2007
Chive and Cheddar Biscuits
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Issue #101
09/04/2007
Black Bean Nachos with Red Chile Beef
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Issue #97
09/04/2007
Rabbit Enchiladas with Red Mole
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Issue #97
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
01/28/2008
Mozzarella Grilled with Lemon Leaves
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
Issue #93
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