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

Recipes


Soups + Starters

Goat Cheese-Stuffed Roasted Figs
Pork Dumplings with Aged Black Vinegar
Salt Cod Fritters with Garlicky Skordalia
Tea-Scented Pumpkin Soup
Warm Camembert with Wild Mushroom Fricassee

Salads + Vegetables

Beet–and–Goat Cheese "Ravioli"
Celery Root and Apple Slaw
Celery Root and Potato Puree
Eight-Treasure Stir-Fry
Fresh Corn Soufflé with Bacon and Comté
Herbed Potato Soufflé
Napa Cabbage Salad
Roasted Beet and Poached Apple Salad with Curry Vinaigrette
Roasted Beet Salad with Goat Cheese and Pistachios
Roasted Fall-Vegetable Hash
Yukon Golds with Shallot Butter
Zucchini Salad with Almonds and Taleggio

Breads + Pastas

Crispy Potato, Bacon and Clam Flatbread
Frascatelli Carbonara
Orecchiette Bolognese with Chestnuts
Sage Fettuccine
White Cheddar and Scallion Muffins

Fish + Shellfish

Bay Scallop Pan Roast
Crispy Monkfish with Capers
Gingery Panko-Crusted Salmon with Asian Vegetables
Grilled Salmon with Sweet Onions and Red Bell Peppers
Lobster Pappardelle with Chive Butter
Olive Oil–Poached Salmon with Fresh Horseradish
Pan-Fried Flounder with Poblano-Corn Relish
Poached Salmon with Caper-Butter Sauce
Red Snapper with Citrus and Fennel Salad
Tea-Steamed Cod Baked in Paper
Viognier-Steamed Clams with Bacon and Parsnips

Meat

Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
Blanquette de Veau
Boudin Blanc with Leeks and Mustard Sauce
Braised Lamb with Peppers and Oregano
Braised Pork with Pearl Onions and Grapes
Hanger Steak with Shallots and Mushrooms
Grilled Hickory-Smoked Hanger Steak
Indian-Style Grilled Short Ribs
Pomegranate-Glazed Roast Pork
Pork and Leeks in Avgolemono Sauce
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Syrah-Braised Lamb Shoulder
Tagliata with Arugula

Poultry

Bacon-Wrapped Chicken Breasts
Braised Chicken Legs with Green Olives
Chicken in Red Wine Vinegar
Fennel-Scented Duck Breasts with Pinot Noir Sauce
Wine-Baked Chicken Legs with Marjoram

Desserts

Apple Crostada with Brown Butter Streusel
Apple Crumble Cakes with Chestnuts
Maple Pecan Tart
Mini Cheesecakes with Wine Gelées

Drinks & Syrups

Red Wine Syrup
Sour Red
The Adige
The Duke of Bedford

Exclusively on foodandwine.com

Garlicky Eggplant Puree with Crumbled Feta
Ice Breaker
Vinegar-Poached Sturgeon with Thyme-Butter Sauce
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