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April 2007

Features & Columns

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Features

Columns

Recipes

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Almond and Cream Spiced Buns
Asian Baby Back Ribs with Panko-Crusted Mushrooms
Asian Chicken Noodle Soup
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
Beef Stew in Red Wine Sauce
Bucatini with Pancetta, Pecorino and Pepper
Candied Grapefruit Peel
Cannellini-and-Green Bean Salad
Chicken with Artichokes and Mushrooms
Chicken with Fig-and-Cipollini Sauce
Chilean Tomato-and-Onion Salad
Chocolate Tartlets with Candied Grapefruit Peel
Classic Hollandaise Sauce
Crêpes with Strawberries and Muscat-Yogurt Sauce
Creamy Risotto with Edamame
Crispy, Creamy Potato Puffs
Deviled Ham Salad on Marbled Rye Bread
Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
Dulce de Leche Napoleons
Fallen Polenta and Goat Cheese Soufflé with Mixed Salad
Fromage Fort
Fusilli with Creamy Leek Sauce
Grilled Eggplant Salad
Grilled Fava Bean Pods with Chile and Lemon
Grilled Garlic Chicken with Salsa Verde
Grilled Lamb Shwarma
Grilled Seafood Kebabs and Orecchiette with Arugula
Herb-Crusted Leg of Lamb
Herby Chicken with Prunes and Carrots
King Crab and Avocado Shooters
Lemony Asparagus Soup
Lemony Shrimp Salad
Mustard-and-Coriander-Crusted Salmon
Orecchiette with Sautéed Greens and Scallion Sauce
Panko-Crusted Mushrooms
Poached Eggs with Chicken Hash
Pork-and-Ricotta Meatballs in Tomato Sauce
Prosciutto and Grilled Fennel Sandwiches
Prosciutto-Wrapped Halibut with Asparagus Sauce
Rack of Lamb with Coconut-Mint Sauce and Glazed Peas
Red Pepper and Walnut Dip with Fennel Spears
Sage Polenta
Seared Scallops with Cauliflower, Capers and Raisins
Smoked Salmon Panini
Soft Pork Tacos with Spicy Black Beans
Spicy Vietnamese Chicken Sandwiches
Stir-Fried Chicken in Lettuce Leaves
Sweet and Savory Pork Empanadas
Syrian Pita Bread
Syrian Walnut-Semolina Cake with Figs and Chocolate
Three-Cheese Grilled Cheese Sandwiches
Warm Lentil and Ham Salad
Yogurt-Tahini Sauce
Zesty Braised Chicken with Lemon and Capers
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