Simplicity itself-and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of hours to develop...
Warm, savory stuffed mushrooms are one of those things people can't get enough of. And a large portabella makes a perfectly sized appetizer for one. But...
Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today. Mandelbrot, also spelled...
Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian perennial. The first...
Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara. If...
This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and no eggs or leavening...
Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce by adding some...
In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower...
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans...
Paige Denison is known as the "Cobbler Queen" on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate,...
In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy exterior and red-ripe,...
Just a few ingredients and a variety of condiments bring this chicken curry to the table. Serve with steamed rice. This is based on one of our favorite...
This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms,...
When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice...
Baked in a cast-iron skillet, this is a real pan "cake." At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just...
Author: Michelle Rizzolo, Philip Wojtowicz , Michael Gilson
This is a simple and delicious way to cook salmon that requires very little hands-on time. To truly make it a meal in a hurry, plan ahead and marinate...
There are probably as many variations of pasta primavera as there are cooks and vegetables. This version uses almost all spring vegetables, so it is probably...
This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the meat off the bones...
Quick, light, delicious-a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give it substance. You...
We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what's available, adding slices of ripe...
Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only outstanding and...
This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a huge bunch of parsley...
In their prime, Brussels sprouts are incredibly buttery, sweet, and tender -high on my list of favorite vegetables. However; they really must be served...
Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean...
The cooking of Kerala is varied and open to outside influence. This is a not unusual combination of north and south Indian cooking. The recipe is based...
Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tasting lift to the grilled...
These rustic yet elegant mouthfuls are a dessert version of a popular hors d'oeuvre. A sugared crisp polenta base supports a dollop of mascarpone, fresh...
For a festive meal, serve this soup as a main course for a light supper or lunch on a chilly autumn day. The heavy, dense flesh of the pumpkin helps it...
Author: Christopher Hirsheimer, Peggy Knickerbocker
I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when...
"Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue-if drives away files." -Frédéric Mistral, Provençal...
One day, an old friend of my mother's from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to...
A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of Italian antipasti....
These pastries are the blueprint for the classic Italian rum cake. As a child it wasn't my favorite, but now I savor every morsel of the rum-soaked sponge...
Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking,...
Some things are pretty much perfect just the way they are, and as far as I am concerned, strawberry shortcakes are one of those things. I am all for progress...
Beef brisket is another cold-weather comfort food that nearly everyone loves. Here it gets its great taste from slow cooking a day or two before serving,...
Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplicate and recapture...
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans....
This classic presentation of one of Ireland's most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlooking the daily bustle...
It is not always possible to buy fresh squid that have been left uncleaned, with their ink sacs intact. However, you can buy squid ink separately, in a...
This tart filling combines three of my favorite ingredients: brown butter, crème fraîche, and almond paste. Together with a few eggs, sugar, and flour,...
Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with couscous. The...