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02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
04/15/2013
Fried Cucumbers with Sour Cream Dipping Sauce
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
Does Not Apply
04/06/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
04/30/2008
Iowa Fried Morels
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Issue #19
04/02/2002
Onion Rings
We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.
Issue #12
04/20/2012
Grilled Baby Artichokes
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Issue #118
02/17/2009
Braised Artichokes
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
Issue #118
07/02/2012
Greek Pasta Salad
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
08/02/2009
Clint's Grilled Tofu
Straight from California, this grilled tofu recipe is a breeze to whip up for a barbecue side dish.
Does Not Apply
Source: Tuesday Recipe
09/28/2009
Fried Herbs
Frying herbs is a great way to ensure that your fresh herbs don’t go to waste. They take only a few minutes and are the perfect garnish to your favorite meal; they're also great for dipping. Continue...
Does Not Apply
Source: Fare to Remember
05/10/2010
Ramp Pesto and Penne
Kevin, of the blog Closet Cooking, created this recipe for ramp pesto by replacing half of the basil in a traditional pesto recipe with ramps. He served his pesto on pasta, but we also like the idea of slathering it on some crunchy French bread with a bit of goat cheese for a last-minute appetizer. Continue...
Does Not Apply
Source: Closet Cooking