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March 2005

Features & Columns

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Features

  • Poker Night in Napa

    When they're not making wine, Napa greats Carl Doumani, Bill Harlan, Francis Ford Coppola and Pat Kuleto get together to compete in fierce games of five card draw. Doumani raises the stakes by inviting his pastry-chef daughter, Lissa Doumani, and her husband, chef Hiro Sone, to cook.

  • The Ultimate Entertaining Home

  • Reel to Real Kitchens | Stephen Alesch and Robin Standefer

    Robin Standefer and Stephen Alesch have gone from designing kitchens for movie sets to designing kitchens for movie stars. They take a break from their present project for Kate Hudson to talk about their inspirations, from antique apothecaries to late-19th-century train stations.

  • Brain Food | Grant Achatz

    Grant Achatz could sauté shrimp, but he'd much rather atomize it. Pete Wells visits him in Chicago to preview what may be America's best new restaurant, Alinea.

  • Couscous Chronicles

    An American living in Morocco tells how he learned to fluff couscous and simmer tagines at Dar Liqama, a new cooking school in an opulent villa near Marrakech surrounded by thousands of palm trees.

  • Bill's Easy Australian Style | Bill Granger

    Chef Bill Granger's Sydney restaurants are little cafés adored by locals and celebrities. Now, with the release of his first U.S. cookbook, America is about to discover the sunny, spectacular food of a major culinary talent.

Columns

Recipes

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"Terra" Chips
Banana Layer Cake with Mascarpone Frosting
Chicken Salad with Cumin-Scented Carrot Raita
Chicken Soup with Jasmine Rice and Ginger
Chicken Tagine with Sweet Potatoes
Classic Crème Anglaise
Clay Pot Ginger Chicken
Coriander-Spiced New Potatoes in Spinach Sauce
Crackly Date and Walnut Cakes
Creamy Eggplant with Green Peas
Creamy Spinach with Smoked Gouda Gratin
Crispy Baked Pork Tamale
Cumin-Scented Carrot Raita
Dulce de Leche Bread Pudding
Garlicky Eggplant Salad with Tomato Sauce
Ginger Pork with Kimchi
Grilled Rib-Eye Tagliata with Watercress and Potatoes
Grilled Swordfish Kebabs
Lamb Tagine with Prunes
Lamb and Chickpea Soup with Lentils
Meat Tacos with Mole Sauce
Mole Poblano Chicken
Moroccan Olive Bread
Olive-Mint Pesto
Olive-Mint Pesto Meatballs with Fettuccine
Potato Croquettes with Tonkatsu Steak Sauce
Salmon Rice Bowl with Ginger-Lime Sauce
Salt and Pepper Crab
Semolina Pudding with Saffron and Nuts
Seven-Vegetable Couscous
Smoked Gouda Béchamel
Spicy Carrots with Parsley and Cilantro
Spicy Chicken Curry
Spring Onion and Goat Cheese Bread Pudding
Stir-Fried Green Beans in Tortilla Wraps
Tangy Roasted Beet Salad
Vanilla Ice Cream Sundaes with Hot Fudge and Caramel Sauces
Wild Mushroom Ragout
Wild Mushroom Soup with Parmesan Toasts
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