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12/15/2005
Broiled Beef–Scallion Rolls
A Japanese chef's spin on American beef.
Issue #79
12/15/2005
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
A unique dish of foie gras, mushrooms and golden apples.
Issue #79
03/01/2007
Hot Onion Soufflé
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
Issue #78
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
12/16/2009
Savannah-Style Artichoke Dip
Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue...
Issue #71
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
04/17/2007
Fried Calabash Fingers with Tamarind Dipping Sauce
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Issue #66
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
10/03/2008
Pickled Beets and Hard-Cooked Eggs
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Issue #61
08/30/2005
Duck Bresaola with Barlotti and Red Onion Jam
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
Issue #59
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
05/14/2007
Stuffed Artichokes
These artichokes make the perfect start to any meal.
Issue #50
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
07/05/2007
Shrimp Uggie
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Issue #48
01/30/2009
Pork Belly Soft-Tofu Hot Pot
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46
10/18/2000
Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Issue #43
10/25/2007
Steak Tartare
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
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