Chouriço Frittata
by David Leite
Serves 6 to 8 as a main course
This is a dish my grandmother use to serve us when when we were kids. It’s great warm as a meal or room temperature as …

from The Quick Recipe
by the editors of Cook’s Illustrated
(Boston Common Press, 2003)
Makes 8 buns
Melted butter is used in both the filling and the dough, and to grease the pan — its easiest to melt the …

by Amanda Hesser
from Cooking for Mr. Latte
(W.W. Norton, 2003)
Dinner for 1
Dinner for you, when there’s no one to share it with.
convert Ingredients
1 teaspoon unsalted butter
3 eggs
1 teaspoon crème fraîche
Sea salt
1 slice country bread (not too …

by Kevin Garvin with John Harrisson
from Neiman Marcus Cookbook
(Clarkson Potter, 2003)
Yields about 1 dozen popovers
Popovers are another trademark food item—and the most recognizable—at Neiman Marcus restaurants. As we open new restaurants around the country, I …

by Marian Burros
from Cooking for Comfort
(Simon & Schuster, 2003)
Serves 8 to 12
I remember my mother telling me that this cake is better the second day. There are certain ingredients that have to meld. It’s like …

by Sheilah Kaufman
from Simply Irrestible: Easy, Elegant, Fearless,
Fussless Kosher Recipes
(G & R, 2002)
Makes about 30 small pancakes
Because there is so little flour in this dish, the taste is quite different from regular pancakes. Great as …

by Cheryl Alters Jamison and Bill Jamison
from A Real American Breakfast:
The Best Meal of the Day, Any Time of the Day
(William Morrow, 2002)
Serves 4 as a side dish
Whether in diners or cozy breakfast nooks at …

Sonhos
by Edite Vieira
from The Taste of Portugal
(Grub Street, 2000)
Makes 24 sonhos
Sonhos are fried cakes like small doughnuts but much lighter in texture. There are many variations on the theme all over Portugal. Generally speaking, fried …

by Paula Lambert
from The Cheese Lover’s Cookbook & Guide
(Simon & Schuster, 2000)
Makes 6 scones

Scones, which originated in England, are similar to biscuits, but they are much richer. They are made from a short pastry, with …

by Donna Hay
from Entertaining
(Whitecap Books, 1999)
Makes 8
These are perfect partners for a morning cup of coffee or an afternoon latte. Of course, who could resist tucking into them as an elegant finish to a splendid …

by Julia Child and Jacques Pépin
from Julia and Jacques Cooking at Home
(Knopf, 1999)
Serves 4
Hollandaise sauce is an essential component of Eggs Benedict, and a lovely adornment for all kinds of egg dishes and vegetable dishes, …