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03/19/2007
Cheese Bread
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
Issue #83
10/29/2007
Torta di Pane
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Issue #82
05/09/2007
Billionaire’s Bacon
This delicious, decadent bacon is so good, it isn't just for breakfast.
Issue #82
01/11/2006
Goose Liver and Apple Toasts
This savory, cold-weather treat is a fine use for goose liver as well as for some of the fat rendered when you roast a goose.
Issue #81
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/29/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
10/29/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
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
12/12/2005
Saffron Chicken
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
01/29/2010
Risotto with Butternut Squash, Leeks, and Clams
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...
Issue #77
06/21/2007
Olive Oil Cake
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
Issue #75
12/02/2005
Panbroiled Sirloin Steak
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
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
12/12/2007
Rumaki
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Issue #71
11/20/2007
Vanilla Crescent Cookies
These sweet and delicate Austrian cookies are a special Christmastime treat.
Issue #71
11/16/2007
Beckett Howorth's Cheese Grits Casserole
A southern specialty, this rich and cheesy casserole is rib-sticking good.
Issue #70
10/23/2007
Porterhouse Steak
The porterhouse is a delicious, two-part steak, including portions of both the tenderloin and the top loin. This is our favorite way to cook it.
Issue #70
10/27/2005
Baked Stuffed Chickens
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
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