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February 2007 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Soups + Starters

Butternut Squash Soup with Apple and Smoked Cheddar
Cheddar-and-Cayenne Crackers
Crispy Frico with Soppressata
Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
Pimento Cheese
Spiced Pecans

Salads + Vegetables

Asparagus with Poached Eggs and Citrus-Ginger Vinaigrette
Braised Red Cabbage
Broccoli and Wild Mushroom Casserole
Coal-Roasted Potatoes
Crispy Tofu with Noodles
Green Salad with Goat Cheese and Pistachios
Grilled Cauliflower Salad with Raisin-Almond Dressing
Maple-Glazed Root Vegetables
Sweet Potato Casserole
Thin-Sliced Beans with Citrus Zest and Chives
Watercress Salad with Beets and Roasted-Garlic Crostini
Yukon Gold Potato, Leek and Fromage Blanc Frittata

Breads, Grains + Pasta

Blueberry Muffins with Crumb Topping
Broken Lasagna with Walnut Pesto
Buttery Buttermilk Biscuits
Caramelized Onion Tart with Whole Wheat Crust
Cheesy Grits Casserole

Meat + Poultry

Grilled Capon with Salsa Verde
Grilled Meatballs with Scallion and Shaved Cheese Salad
Pork and Wild Mushroom Daube
Red Wine-Braised Lamb Shanks
Slow-Roasted Pork
Supercrispy Pan-Fried Chicken
Thai Chicken Stew with Potato-Chive Dumplings
Thai Grilled Beef Salad
Vegetable and Chicken Stir-Fry

Fish + Shellfish

Roasted Salmon with Tomato Jam
Sizzled Clams with Udon Noodles and Watercress
Steamed Dungeness Crab with Meyer Lemon Aioli
Whole Wheat Linguine with Manila Clams and Baby Fennel

Desserts, Drinks + Snacks

Blood Orange Granita with Vanilla Ice Cream
Cranberry-Walnut Power Bars
Frasca's Gorp
Honey-Lemon Curd with Crème Fraîche
Lane Cake
Lemon Chess Pie
Pecan Sandies
Pumpkin Cheesecake
Superrich Hot Chocolate with Coconut Cream
Warm Churros and Hot Chocolate
food
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