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03/01/2007
Cioppino
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Issue #51
09/03/2002
Lobster Soufflé with Sauce Nantua
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Issue #50
01/01/1970
Scallion Cakes
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.
Issue #47
03/06/2007
Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Issue #44
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
04/18/2012
White Asparagus Soup
In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal.
Issue #42
01/22/2001
Salmon with White Asparagus Mashed Potatoes
The white asparagus gives always satisfying mashed potatoes a sweeter, fresher flavor making this dish light enough for a tasty spring lunch.
Issue #42
02/27/2002
Glacéed Fruit
This recipe comes from Maida Heatter’s Book of Great Desserts.
Issue #40
11/02/2000
Confit of Oranges Filled with Orange Sorbet
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.
Issue #39
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Issue #38
06/21/2007
Risotto with Scampi and Radicchio
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Issue #38
06/21/2007
Fusilli with Scampi, Cranberry Beans, and Peas
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Issue #38
06/21/2007
Carpaccio
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Issue #38
10/26/2000
Shaved Foie Gras and Rocket Salad
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Issue #38
04/11/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
03/07/2007
Pavlova
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
Issue #36
03/06/2007
Grilled Pork with Rice Vermicelli
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Issue #36
10/24/2000
Shrimp and Octopus Cocktail
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
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