Bulgur gives this chili body, but other grains such as wheat, rye, kamut, spelt, hominy, and millet could be used.
Blackberry Mousse
Apr 24, 2007 by
The flavor of sweet-tart blackberries are complemented by the zing of orange juice and the depth of Cointreau in this creamy, lick-the-dish-worthy mousse.
Stuffed Quahogs
Apr 19, 2007 by
For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
Eggplant Pizzettes
Apr 16, 2007 by
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Challah Bread Pudding with Carrot Crème Anglaise
Apr 15, 2007 by
Leftover challah is transformed into moist, tender, comforting bread pudding with a rather unique carrot crème anglaise.
- Quick Glance
- 1 H
- 2 H, 40 M
- 0
Campton Place Coffee Cake
Apr 15, 2007 by
This is a dense, yet extremely moist coffee cake made with layers of rich sour-cream cake and a filling of peaches mixed with cinnamon-cocoa sugar.
Almond Cake
Mar 19, 2007 by
Alice Waters’ almond cake recipe abides by her rules of “cook simply.” Yet you’d never know that from tasting it.
- Quick Glance
- 20 M
- 1 H, 35 M
- 1
Spinach and Bacon Salad with Caesar Dressing
Mar 03, 2007 by
A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.
Escarole-Wrapped Monkfish in a Tomato-Olive Sauce
Jan 08, 2007 by
Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.
Milk Chocolate-Wafer and Chai-Ice Cream Dots
Aug 27, 2006 by
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
Spiced Lamb Burgers with Vietnamese Herb Salad
May 06, 2006 by
These lamb burgers are spiced with mint, cilantro, and onion, and lime. The burgers are pan-seared. Served with an herb salad, the lamb burgers are a hit.
Butter Pecan Ice Cream
Apr 27, 2006 by
This ice cream, with its distinctive American ingredient of Southern pecans, is loaded with rich buttery and vanilla flavors.
Green Spring Soup of Spinach, Lettuce, and Sorrel
Apr 19, 2006 by
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
Baked Seafood Imperial
Apr 15, 2006 by
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
Apricot-Pistachio-Lemon Coffee Cake
Apr 15, 2006 by
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
- Quick Glance
- 15 M
- 1 H, 10 M
- 7
Smoked-Salmon Pizza with Red Onion and Dill
Jan 11, 2006 by
Easy to make with pre-baked pizza crust, this smoked salmon and red onion pizza is a nod to the blini and equally tasty with a glass of champagne.
Grilled Apples with Roquefort Butter
Oct 09, 2005 by
Why turn off the grill after you’ve cooked the main meal? You’ll taste sweet, salty, and tart in these grilled apples basted with Roquefort butter.
- Quick Glance
- 35 M
- 35 M
- 0
Curried Steamed Mussels
Sep 22, 2005 by
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- Quick Glance
- 20 M
- 20 M
- 4
Shrimp Couscous Salad
Sep 08, 2005 by
Couscous cooks quickly and is easy to mix with a variety of flavors. Shrimp, oranges, tomatoes, raisins, and almonds make this a delicious picnic salad.
- Quick Glance
- 15 M
- 35 M
- 3
Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker
Aug 24, 2005 by
David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.