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07/13/2010
Flat Breads with Two Toppings (Laganes)
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
01/23/2007
Ham and Parsley Terrine
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Issue #4
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
03/25/2008
Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc
This recipe makes good use of spring’s fresh white asparagus. Hans Röckenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori’s feature, “White Asparagus” (April 2000).
Issue #42
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