Coniglio all’Ischitana
by Gianni Scappin and Vincenzo Lauria
from A Tavola: Recipes and Reflections on Traditional Italian Home Cooking
(Lebhar-Friedman Books, 2009)
Serves 6
Ischia Island is currently a hot culinary destination, but for much of its history, the island …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Serves 4 to 6 as a main course
Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and …

by Cindy Pawlcyn
from Cindy Pawlcyn’s Appetizers
(Ten Speed Press, 2009)
Serves 6
There couldn’t be a simpler, more delectable appetizer than these small skewers bursting with flavor. What I love about them is that they’re utterly customizable. For example, figs …

Coelho à Caçador
by David Leite
Serves 4
Although rabbit and hare dishes are enjoyed all over Portugal, they’re most associated with the Estremadura and Ribatejo regions. This hearty dish, perfect for autumn, originally called for the blood …

by Broken Arrow Ranch
for Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Serves 4
High-quality meat does not require complex seasonings, which can often mask its true flavor. We prefer to prepare our venison simply and serve it over a …

by Sara Jenkins and Mindy Fox
from Olives & Oranges
(Houghton Mifflin, 2008)
Makes 4
I love celery, especially the hearts and leaves. The heart, the inner three to five stalks, brings great texture and flavor to all sorts …

by Alice Waters with Patricia Curtan, Kelsie Kerr, and Fritz Streiff
from The Art of Simple Food
(Clarkson Potter, 2007)
Makes 4 servings
This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. …

Pintade ou Perdrix au Chou
by Paul Bocuse
from Bocuse in Your Kitchen
(Flammarion, 2007)
Serves 4
Guinea hens are much more popular in France than in the United States. Aficionados find the bird’s flavor very similar to pheasant. Since …

from The Gourmet Cookbook
edited by Ruth Reichl
(Houghtlin Mifflin, 2006)
Serves 6
The word salmi is an abbreviation of salmagondis, the name of an old French dish that, according to the eighteenth-century Dictionnaire de Trevoux, was essentially a …

by Roxanne Chan
Serves 4
Sweet and savory combine in this grilled entrée filled with bold colors and distinctive flavors. If you’ve never made duck, or think it’s too fatty, don’t hesitate to try this recipe. Roxanne, …

by Mireille Guiliano
from French Women Don’t Get Fat
(Knopf, 2005)
Serves 4
Duck is a fatty bird, but by using only the breasts, called the magrets, this dish becomes leaner without losing an ounce of its flavor.
convert Ingredients
2 …