Root Vegetable Stew with Cumin, Coriander, and Millet
Apr 19, 2003 by Tom Valenti
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
Pissaladière
Apr 18, 2003 by Gordon Hamersley
The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
Grilled Miso-Citrus Scallop Lollipops
Apr 16, 2003 by Ming Tsai
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
Spring Pea Soup with Chive Oil and Crème Fraîche
Apr 02, 2003 by David Leite
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
Radish Ravioli with Yellow Tomato Sauce
Feb 12, 2003 by Charlie Trotter
Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.
Broiled Scallops and Oysters with Watercress
Jun 17, 2002 by Micol Negrin
Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.
Truffled Lentil Spoons
Jun 16, 2002 by Rick Tramonto
Orange, black, and French lentils are tossed together with a truffle vinaigrette and decorated with a drizzle of a smoky bacon vinaigrette.
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by Rick Tramonto
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Fresh Tomato Tart
Mar 15, 2002 by Deborah Krasner
For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.
Gougères with Arugula, Bacon, and Pickled Onions
Mar 03, 2002 by Judy Rodgers
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
Portuguese Ham-and-Sausage Bread
Aug 10, 2001 by Ana Patuleia Ortins
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
Scallion and Feta Pie from Thessaly
Jun 30, 2001 by Diane Kochilas
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
Asparagus and Prosciutto Tea Sandwiches
May 28, 2001 by David Leite
These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.
Sesame Prawns with Sour Green Mango Salad
May 25, 2001 by Mark Read
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
Portuguese Chickpea Salad with Salt Cod
May 10, 2001 by Ana Patuleia Ortins
A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.
Portuguese Kale Soup, Zinnia Café Style
May 10, 2001 by Lisa Lawrence
This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.
Portuguese Shrimp Turnovers
May 10, 2001 by Ana Patuleia Ortins
One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.
Portuguese Pastry with the Devil Inside
May 10, 2001 by Cherie Hamilton
Fresh tuna is marinated in a pepper-garlic-vinegar mixture, sauteed with onions, then stuffed into a sweet potato-cornmeal pastry and fried. Delicious.
Pot Stickers
Apr 18, 2001 by Wolfgang Puck
These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.
Figs Stuffed with Foie Gras Mousse
Apr 16, 2001 by Katherine Alford
Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.
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