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July 2002 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Starters & Soups

Asparagus Vichyssoise
Chilled Capellini with Clams and Caviar
Creamy North Fork Clam Chowder
Curried Scallop Salad with Mango Dressing
Fig and Blue Cheese Tarts
Fresh Shell Bean Soup with Pistou
Fresh Tomato Soup with Crab Guacamole
Grilled Oysters Casino
Pickled Eggplant and Summer Lettuce Soup
Tuna Carpaccio with Citrus-Ginger Dressing
Watermelon Salad with Grilled Shrimp

Salads

Heirloom Tomato Salad with Parmesan Anchovy Toasts
Spicy Asparagus and Lentil Salad with Fennel
Summer Greens and Herbs with Roasted Beets and Hazelnuts
Summer Succotash Salad with Mustard-Thyme Dressing
Tabbouleh with Marinated Artichokes and Baby Spinach

Vegetables

Provençal Stuffed Zucchini
Skillet-Roasted New Potatoes
Steamed Corn with Peppery Tomato-Basil Butter

Sandwiches & Bread

Asparagus Sandwiches
Avocado and Jack Cheese Sandwiches
Barbecued Brisket Sandwiches with Firecracker Sauce
The Perfect Ham Sandwich
Prosciutto, Brie and Apple Panini with Scallion Butter
Red Pepper Corn Bread with Farmer Cheese
Shrimp BLT

Fish & Shellfish

Frogmore Stew with Shrimp and Andouille
Grilled Wild Striped Bass with Fresh Herbs and Sparkling Wine
Lobster and Green Bean Salad with Lemon-Tarragon Dressing
Provençal-Style Calamari Salad with Gremolata
Red Snapper with Sweet-and-Sour Eggplant and Tomato Sauce
Sautéed Salmon with Rhubarb Marmalade
Seared Tuna Puttanesca with Fennel Fritters

Meat & Poultry

Grilled Lamb Chops with Provençal Dressing
Lamb Marinated in Jasmine Tea with Sweet Pea Sauce
Lebanese Chicken Salad
Veal Chops with Tomato and Green Mango Salad

Desserts

Flaky Pie Pastry
Old-Fashioned Blueberry Pie
Roasted Peach Pies with Cream
Sweet Wine Sabayon with Berries
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