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November 2004 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


SOUPS + STARTERS

Cannellini Bean and Escarole Soup
Golden Gratinéed Onion Soup
Spicy Kale Chowder with Andouille Sausage
Warm Crab Dip with Fresh Herbs
Winter Squash Soup with Pie Spices

BREADS

Barbara's Oatmeal Pancakes
Buttermilk Ham and Cheese Biscuits
Crispy Cornmeal-Gruyère Muffins
Green Olive Crostini
Sour Cream–Pecan Scones

VEGETABLES + SIDE DISHES

Baby Peas with Bacon and Crispy Leeks
Braised Artichokes with Red and White Pearl Onions
Bread Stuffing with Apple, Raisins and Marmalade
Brussels Sprouts with Chestnuts and Bacon
Butternut Squash–Polenta Gratin
Carrots with Sausage and Rosemary
Celery Root and Green Apple Puree
Chestnut and Artichoke Roast
Choucroute Bread Pudding
Creamed Cipollini Onions and Mushrooms
Curried Mixed Vegetables
Indian Rice and Lentils with Raita
Mashed Yukon Golds with Chives
Pumpkin Seed Bread Salad
Red Skin Potato Mash
Roasted Parsnips with Horseradish-Herb Butter
Wild Rice with Chestnuts and Dried Cranberries
Zucchini Cakes

SALADS

Chickpea Puree with Fennel Salad
Frisée and Endive Salad with Pears and Blue Cheese
Herb-Marinated Mushroom and Celery Salad
Mixed Greens with Nuts and Dried Fruit
Pickled Asian Pear Salad with Creamy Lemon Dressing
Tricolore Salad with Walnuts and Prosciutto

PASTA

Tricolore Salad with Walnuts and Prosciutto
Orecchiette with Hazelnuts and Goat Cheese
Pasta with Borlotti Beans, Olives and Cherry Tomatoes
Seafood Capellini with Saffron
Spaghetti with Creamy Pancetta Sauce
Spicy Chinese Noodles with Shrimp

FISH + SHELLFISH

Chile-Steamed Mussels with Green Olive Crostini
Creole-Style Sea Bass Fillets
Deviled Crab Omelets
Roasted Whole Snapper with Tomato-Bread Salad
Sake-Steamed Clams
Very Soft Polenta with Rock Shrimp Ragout

POULTRY

Alsatian-Brined Turkey with Riesling Gravy
Crisp Chicken with Garlic
Herb-and-Cheese-Filled Chicken Thighs
Herb-Roasted Turkey with Maple Gravy
Paprika-Glazed Turkey with Pumpkin Seed Bread Salad
Seared Duck with Fig Sauce
Shepherd's Pie with Parsnip Puree Topping
Tina's Turkey Chili
Turkey Leg Confit with Garlic Gravy

MEAT

Cassoulet with Bacon, Andouille and Country Ribs
Crispy Fresh Ham with Rum Sauce
Grilled Maple-Brined Pork Chops
Herbed Pork Rib Roast
Lamb Braised in Milk with Garlic and Fennel
Meat Loaf Stuffed with Prosciutto and Spinach
Moroccan-Spiced Lamb Chops
Pork Medallions with Tangerine-Chile Pan Sauce
Seared Pork and Pickled Eggplant Panini
Stir-Fried Pork with Ginger and Basil
Tuscan-Style Spareribs with Balsamic Glaze

DESSERTS

Apple Crisp with Sweet Ginger and Macadamia Nuts
Butterscotch Mousse Pie
Chocolate Cream Squares
Chocolate-Caramel Hazelnut Tart
Cider–Caramelized Apple Pound Cake
Frozen Chocolate-Chestnut Pie
Frozen Hazelnut Mousse Cakes with Armagnac
Georgia Pecan Pie
Lattice-Topped Apple Pie
Lemon Curd Bread Pudding
Maple-Pear Kuchen
Pumpkin Pudding with Candied Ginger Whipped Cream
Rum-Mocha Walnut Layer Cake
Sweet Potato Chiffon Pie
White Chocolate Cake with Orange Marmalade Filling

FROSTINGS, FILLINGS AND CONFECTIONS

Candied Orange Peels
Lemon Curd
White Chocolate Buttercream

DRINKS

Almond Saketini

CONDIMENTS + BASICS

Cranberry, Quince and Pear Chutney
Rich Turkey Stock
Sofrito
Three-Cranberry Conserve
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