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

Recipes


SOUPS + STARTERS

Armagnac-Doused Shrimp
Chilled Cucumber Soup with Pickled Red Onion
Market Radish Soup with Balsamic Cherries
Masaharu Morimoto's Scallops Steamed in Sake and Riesling
Masaharu Morimoto's Shrimp Tempura with Miso Mayonnaise
Sour Fish Soup with Napa Cabbage and Enoki Mushrooms
Mini Vietnamese Pork and Pickle Sandwiches

SALADS + VEGETABLES

Caramelized Cauliflower with Pancetta and Spinach
Fried Zucchini Blossoms
Garlicky Potato and Baby Spinach Gratin
Greek Salad with Garlicky Pita Toasts
Green Bean Ragout with Tomatoes and Mint
Grilled Eggplants with Cumin Yogurt Sauce
Ikarian Potato Salad with Purslane
Lemony Greens with Olive Oil and Olives
Oven Fries with Garlic and Parsley
Rachael Ray's Radicchio Salad with Oranges and Fennel
Sautéed Corn and Shiitake Frittata with Parmesan
Sesame-Crusted Tofu Salad with Citrus Vinaigrette
Spicy Green Papaya Salad
Zucchini Pappardelle with Tomatoes and Feta

FISH + SHELLFISH

Mussels in Sailor's Sauce
Mussels with Tomatoes and Feta
Pan-Fried Shrimp with Lemon and Ouzo
Parsnip Puree with Sautéed Shrimp and Tarragon
Rachael Ray's Pasta Shells with Swordfish
Mark Bittman's Spanish Cod with Chickpeas and Sherry

POULTRY

Anne Byrn's Chicken Piccata with Artichokes and Olives
Chicken Salad with Poblano Vinaigrette
Turkey Burgers with Pesto Mayonnaise

MEAT

Grilled Ouzo-and-Nutmeg Lamb Chops
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
Honey-Glazed Pork Shoulder with Braised Leeks
Meat-Stuffed Poblanos with Cilantro-Lime Sauce

DESSERTS

Almond-Tea Milk Shakes
Anne Byrn's Chocolate Cream-Cheese Cupcakes
Earl Grey Devil's Food Cakes with Cherries
Espresso Jell-O
Gale Gand's Rice Pudding with Strawberries
Gale Gand's Sugar-Dusted Vanilla Ricotta Fritters

CONDIMENTS

Charred Poblano and Garlic Pesto
Sichuan Pickled Cucumbers
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