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06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
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
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
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
Tomato Aspic
This is a classic from the Woman's Industrial Exchange in Baltimore.
Issue #37
03/06/2007
Corn Relish
This cool and crunchy summer condiment is a great way to use corn at its peak.
Issue #37
10/25/2000
Baltimore Lemon Stick
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
Issue #37
10/25/2000
Chilled White Corn Soup
This sweet corn soup is perfect for summer.
Issue #37
10/25/2000
Cold Tomato Soup
The perfect summertime soup.
Issue #37
10/24/2000
Currant Tomato Parfait
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
Issue #36
10/24/2000
The Williams Sisters' Deep-Dish Peach Pie
Elizabeth Williams made this pie with her daughters in the '30s, using peaches from the orchard behind their house.
Issue #36
10/23/2000
Gooseberry Flummery
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Issue #35
10/23/2000
Italian-Style Eggplant
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
03/08/2007
Har Kau (Shrimp Dumplings)
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Issue #32
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
05/20/2002
Preserved Cherries
A healthier and more delicious alternative to the red-dyed maraschino cherries.
Issue #31
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
03/08/2002
Marinated Eggplant
Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
Issue #29
03/08/2002
Cucumber Pickles
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
Issue #29
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