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February 2006 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Soups + Starters

Brioche Crab Melts
Eggs Cocotte with Mushrooms and Parsley Puree
Frothy Lettuce Soup with Onion Custard
Gazpacho Gelées with Avocado Cream
Roman-Style Chopped Chicken Liver Crostini
Smoky Potato Soup with Bacon Croutons

Salads + Vegetables

Arugula Salad with Grilled Mushrooms and Goat Cheese
Crunchy Potato Wedges with Romesco Sauce
Poblano-and-Cheddar-Stuffed Portobello Mushrooms
Roasted Beets with Horseradish Cream
Roasted Broccoli with Fondue
Spinach Salad with Bacon and Buttermilk-Blue Cheese Dressing
White Anchovy and Crisp Pita Bread Salad

Pasta, Grains + Breads

Cauliflower and Crab Ravioli
Fresh Pasta Sheets with Parsley
Herbed Garlic Bread
Pizza Bianca with Truffle Oil
Three-Cheese Baked Pasta
Warm Winter Farro Salad

Poultry + Meat

Baked Rice and Beans with White Veal Sausage
Beef Tenderloin with Ancho and Fennel Seeds
Chicken and Okra Fricassee
Curried Pork and Squash
Feijoada
Jasmine Rice, Chicken and Almond Stir-Fry
Lamb Chops with Fennel Relish
Mustard-and-Herb Chicken
Tunisian Spice-Roasted Chicken

Fish + Shellfish

Bahian Seafood Stew with Coconut and Tomato
Crispy Shrimp in Kataifi Crust
Grilled Salmon with Teriyaki Shiitake
Poached Red Snapper with Papaya and Mango Sauce Vierge
Sautéed Bass with Lemongrass
Sautéed Spanish Mackerel with Black-Eyed Pea Salad
Scallops with Brussels Sprouts
Shrimp-Stuffed Triple-Baked Potatoes
Spicy Butter-Steamed Bass

Desserts + Drinks

Chilled Grapefruit-Caramel Meringue Pie
Coconut Pudding with Raspberry Sauce
Corn Cakes and Spiced Cranberries

Exclusively on foodandwine.com

Hot Buttered Rum
Strip Steak with Arugula Pesto
Tunisian Prawns with Kerkennaise Sauce
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