126
results
Narrow Results
You've Selected:
Fall
Appetizers
Saveur
Difficulty
Easy (81)
Medium (30)
Hard (6)
Main Ingredient
Vegetables (59)
Cheese (27)
Fish (15)
Pork (15)
Shellfish (12)
Cuisine
French (24)
Italian (23)
American (21)
Vegetarian (19)
Gluten-Free (12)
Occasion
Cocktail Party (25)
Christmas (20)
Thanksgiving (16)
Backyard BBQ (8)
Birthday (5)
Technique
Bake (40)
Saute (29)
Fry (21)
Chill (14)
No Cook (13)
Topic
Recipe (126)

Advertisement
11/16/2007
Roasted Pecans
A simple but tasty method to spice up pecans.
Issue #38
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
11/01/2000
Madame Carter's Provençal Herb Terrine
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Issue #38
10/24/2000
Little Sandals' with Árbol Chile Sauce
These are smaller than traditional huaraches.
Issue #36
10/23/2000
Pan-Grilled Scallops with Bay Leaves
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
03/08/2007
Foie Gras with Pineapple and Pistachios
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
Issue #32
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/08/2002
Porcini Caps Stuffed with Cheese and Ham
This is a wonderful way to serve fresh porcini mushrooms.
Issue #29
11/02/2000
Small Ground Beef Sausages
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
Issue #24
11/02/2000
Zucchini Pie
Feta cheese and zucchini squash are the focus of this savory pie.
Issue #24
08/18/2008
Bulgur Wheat and Ground Beef Pie
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
Issue #23
12/12/2007
Pickled Herring
A swedish feast would not be complete without pickled herring.
Issue #23
12/12/2007
Mustard Herring
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Issue #23
12/12/2007
Beet and Herring Salad
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
12/12/2007
Jansson's Temptation
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
03/11/2002
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Issue #23
03/14/2002
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
« Previous 1 2 3 4 5 . . .7 Next »