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01/27/2007
The different flavors of the cheeses add depth to this simple preparation.
Issue #5
01/19/2007
This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner.
Issue #1
03/20/2013
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.
Does Not Apply
05/25/2011
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
Does Not Apply
12/17/2010
Pan-Crisped Deviled Eggs on French Lettuces
Does Not Apply
06/18/2010
Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta.
Does Not Apply
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
05/25/2010
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
Issue #130
08/29/2007
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
12/05/2005
The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
Issue #84
06/21/2007
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
03/14/2002
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
10/21/2011
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
Does Not Apply
05/05/2011
Pork pot stickers, with their sweet-savory filling of ground meat and minced aromatics, are a staple at Chinese restaurants. This is the version served at New York's Buddakan restaurant, where they come with bowls of soy sauce and chili sauce for dipping.
Does Not Apply
09/30/2011
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
Does Not Apply
08/26/2011
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010).
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Issue #129
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