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

Recipes


Soups + Starters

Bacon-Wrapped Enoki
Caramelized Onion and Gruyère Tart
Chicken Soup with Passatelli
Crispy Fried Chicken Livers
Hearty Fennel Soup with Sausage and Gouda Croutons
Smoky Deviled Eggs
Stuffed Shiitake Mushrooms

Salads + Vegetables

Artichokes Simmered with Green Beans and Bacon
Escarole and Tomato Salad with Shaved Piave Cheese
Green Cabbage and Apple Sauté
Papaya, Orange and Watercress Salad with Pancetta
Roasted Brussels Sprout and Potato Gratin
Summer Squash Sandwiches with Pecorino Butter
Sautéed Turnips and Carrots with Rosemary-Ginger Honey
Wild Mushroom Ragout

Pizzas + Bread + Doughs

Buttery Cornmeal Pastry
Clinton Street Biscuits
Crispy Pizza Dough
Gaucho Pizzas
Zucchini Bread

Fish + Shellfish

Braised Swordfish with Black Olives, Tomatoes and Marjoram
Campofilone Pasta with Lobster and Tomato
Curried Shrimp and Carrot Bouillabaisse
Grilled Dorado with Walnut and Parsley Pesto
Halibut and Fall Harvest Sauté
Pan-Fried Pompano with Tomato Caraway Glaze
Salmon with Saffron-Braised Cucumber and Fennel
Salmon with Scotch Bonnet–Herb Sauce and Onion Toasts
Sautéed Shrimp with Green Olives, Scallions and Anchovies
Seared Scallops with Braised Collard Greens and Cider Sauce
Spicy Shrimp with Garlic-Almond Sauce
Striped Bass with Wild Mushrooms

Poultry

Chicken Breasts with Red Onions and Thyme
Chicken Breasts with Spinach, Leek and Saffron Sauce
Creamy Chicken Stew
Duck Confit Potpie
Three-Pepper Duck Confit

Meat

Beef Rib Eye and Vegetable Stew
Beef Tenderloin Steaks with Fontina Fonduta
Braised Lamb with Giant White Beans
Braised Veal Chops with Honey and Red Grapes
Lamb Stew with Lemon
Moussaka with Yogurt Béchamel
Pan-Roasted Pork with Apple Chutney and Pepper Relish
Porcini and Prosciutto Lasagne
Pork and Chickpea Stew with Orange and Cumin
Roast Pork Loin with Armagnac-Prune Sauce
Tagliarini with Almond-Arugula Pesto and Meatballs

Desserts

Black-and-Orange Cookies
Candy Corn Ice Pops
Caramel Lady Apples
Carrot Cupcakes with Caramel and Cream Cheese Frosting
Chocolate Spider Cake with Caramel-Coffee Mousse
Crispy Witches' Hats
Eli's Golden Apple Turnovers
Hazelnut Tuiles
Meringue Phantom Cookies
Molten Chocolate Cakes
Pumpkin Meringue Puff Pie
Salted Caramel Cheesecake
Zucchini Bread French Toast with Maple-Bourbon Butter

Drinks

Bubbling Cauldron Cocktails
Spiced Red Wine Punch
food
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