Eugenia Bone

Café Habana brings the flavors of Mexico City to the expats of Manhattan
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Roast Chicken with Tangerines
Rating: Unrated
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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
Mixed-Mushroom Strudel
Rating: Unrated
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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
Jalapeño-Mint Jelly
Rating: Unrated
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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.
Eggplant Caponata
Rating: Unrated
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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
Concord Grape Granita
Rating: Unrated
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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
Eggplant Caponata
Rating: Unrated
1
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
Cooking duck is just so simple yet luxurious. The fig sauce marries with the flavor really well. More Incredible Duck Recipes
Concord Grape Granita
Rating: Unrated
New!
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
Carrot Jam
Rating: Unrated
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This recipe is adapted from Putting Food By, one of Eugenia Bone's favorite preserving books. Try spooning some of the jam on top of ricotta as an hors d'oeuvre—unexpected and delicious. Slideshow:  Terrific Jam Recipes 
Blueberry-Sour Cream Muffins
Rating: Unrated
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Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins. More Breakfast Recipes
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Arugula-Fennel Salad
Rating: Unrated
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Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market. More Great Salads
Artichoke & Fontina Pizzas
Rating: Unrated
3690
Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli. More Pizza Recipes More Recipes from F&W Editors