For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Golden Scallops Salad
Oct 18, 2004 by
Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.
Classic Buffalo Wings
Aug 18, 2004 by
These classic Buffalo wings take their über crispiness from a double dipping in flour. But don’t let us catch you trying that with the blue cheese dip.
- Quick Glance
- 4
Spiced Pork Meatballs with Guacamole
Jul 08, 2004 by
These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.
Fresh Tuna with Dry-Cured Black Olives
Jun 01, 2004 by
Fresh tuna is poached in olive oil, combined with dry-cured olives, capers, and onions, and mixed into an anchovy flavored mayonnaise dressing.
Portuguese Deep-Fried Green Beans
May 10, 2004 by
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
Engin’s Imam Bayildi
Apr 19, 2004 by
Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.
Snails with Herb Butter
Apr 19, 2004 by
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
Mahogany Wings
Apr 18, 2004 by
Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.
French Country Pâté
Apr 16, 2004 by
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Baked Clams
Apr 15, 2004 by
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
Chicken Lettuce Wraps
Mar 18, 2004 by
Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper
Feb 19, 2004 by
For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.
Stuffed Zucchini Flowers
Feb 19, 2004 by
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
Panade of Leeks and Mixed Greens with Cantal Cheese
Dec 13, 2003 by
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
Goat Cheese, Roasted Beet, and Walnut Tart
Nov 23, 2003 by
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
Portuguese Sausage Tortilla | Tortilha de Chouriço
Oct 25, 2003 by
Eggs, smoky garlic Portuguese pork sausage called chourico, onions, and potatoes make up this splendid breakfast recipe. Serve it right for the skillet.
Fresh Cod Brandade
Aug 18, 2003 by
Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
Savory Bangkok Waffles with Dipping Sauce
Aug 10, 2003 by
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
Avocado-Sardine Toasts
Aug 01, 2003 by
Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.