The Homesick Restaurant
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Café Habana brings the flavors of Mexico City to the expats of Manhattan
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This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They're quite huge: nine to 11 pounds. (You'll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.) Eugenia Bone gets capons from dartagnan.com.Plus: F&W's Chicken Cooking Guide More Great Chicken Recipes
Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. American ricotta is made from a combination of whey, cow's milk and curds. Sheep's milk ricotta from Campania, in Italy, can be mail-ordered from Buonitalia (212-633-9090 or www.buonitalia.com. You can also use a supermarket ricotta to make these crispy fritters. Just drain off any excess moisture before using commercial brands.Plus: More Dessert Recipes and Tips
Using mushroom broth keeps this strudel vegetarian. Slideshow: More Vegetable Dishes
Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top. More Warming Soups
Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking.
The Good News Sicily's caponata is a tangy eggplant salad served as a side dish or appetizer. This version adds bits of velvety avocado, full of monounsaturated fats that can help lower cholesterol.Plus: More Vegetable Recipes and Tips
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Cooking duck is just so simple yet luxurious. The fig sauce marries with the flavor really well. More Incredible Duck Recipes
The Good News This icy dessert gets its sweet, tangy taste from Concord grape juice, which has three times the antioxidant power of orange and grapefruit juices.Plus: More Dessert Recipes and Tips