| April 2002 | Recipes |
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Recipes
Soups
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Butternut Squash Soup with Popcorn and Sage |
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Chickpea Soup with Seared Monkfish and Thyme |
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Creamy Garlic Soup |
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Dashi |
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Red Miso Soup |
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Zucchini Soup with Basil |
Starters
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Cheese-Fried Piquillo Toasts |
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Farmhouse Cheddar and Fig Crackers |
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Fontina-Taleggio Fonduta with Baked Potato Chips |
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Piquillo-Tuna Butter |
Vegetables
Pasta
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Bucatini with Pecorino and Coarse Pepper |
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Linguine with Fresh Tuna, Tomatoes and Lemon |
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Pasta With Mussels |
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Rigatoni with Pork Ragù and Fresh Ricotta |
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Tuna With Pasta And Frisée |
Breakfast & Lunch
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Grilled Smithfield Ham and Swiss Sandwiches |
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Lemon-Ricotta Pancakes Drizzled with Honey |
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Open-Face Onion, Goat Cheese and Pine Nut Tart |
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Spanish-Style Beet, Carrot and Egg Sandwich |
Fish & Shellfish
Meat & Poultry
Desserts
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Baked Apple Tartines with Walnuts and Armagnac |
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Deep Chocolate Pudding |
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Hazelnut Semifreddo with Gianduja Sauce |
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Lemon Pudding Cakes with Apricot Sauce |
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Tapioca and Rhubarb Parfait |
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