| September 2003 | Recipes |
 See Features & Columns
|
Subscribe to the Magazine
|
Recipes
© Stephanie Foley
Basil-Crusted Leg of Lamb with Lemon Vinaigrette
RECIPE—With its basil–and–pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.
PAIRING—Lamb is wonderful with spicy Rhône blends, and Daniel Boulud and Vik Muniz poured several, including an older Châteauneuf-du-Pape, the powerful 2001 Bosquet des Papes. Another robust, less expensive Rhône blend is the dark-berried 2007 Charvin Le Poutet Côtes du Rhone.
Plus:
Soups & Starters
    |
Chunky Guacamole with Cumin |
 |
Smoked Tomato Soup |
Salads & Vegetables
|
Baby Romaine with Green Goddess Dressing |
|
Beet Tartare with Horseradish and Caraway |
|
Garlicky Caesar Salad |
|
Simple Black Beans |
|
Tangy Tabbouleh Salad |
|
Tomato Salad with Crispy Shallots |
Meat
Fish & Shellfish
Poultry
|
Chicken Tikka Masala |
|
Citrus Chicken with Habanero Honey |
|
Fried Chicken with Tomato Gravy |
| Jamaican Jerk Chicken | |
| Roast Chicken | |
|
Thai Chicken with Mushrooms, Green Beans and Basil |
Breakfast & Brunch
|
Angel Biscuits |
| Ham and Cheese Strata | |
|
Light and Crispy Waffles |
Pasta, Pizza & Risotto
|
Grandma’s Lasagna |
| Grilled Pizza with Prosciutto | |
|
Macaroni and Cheese with Buttery Crumbs |
| Mushroom Risotto | |
|
Pizza Dough |
|
Risotto with Asparagus and Buffalo Mozzarella |
|
Spaghetti with Bolognese Sauce |
Desserts
Drinks
|
Black-Raspberry Gimlet |
|
Bourbontini |
|
Watermelon-Lime Frozen Agua Fresca |
Sauces, Condiments & Icing
|
Korean Chili Sauce |
|
Mango-Cucumber Salsa |
|
Pico de Gallo |
| Scallion Salad | |
| Sesame Salt | |
MARKETPLACE
Become a fan
Follow us