Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
Asparagus with Raspberry-Shallot Vinaigrette
Apr 14, 2009 by
We think the asparagus are beautifully complemented by this warm-weather raspberry vinaigrette. If the spears are thick, peel the bottom third.
- Quick Glance
- 25 M
- 25 M
- 3
Matzo Meal and the Foundation of Ancient Egypt
Apr 13, 2009 by
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
Portuguese Almond Torte | Bolo de Amêndoa
Feb 10, 2009 by
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
- Quick Glance
- 30 M
- 1 H, 15 M
- 24
Barefoot Contessa Fresh Lemon Mousse
Nov 24, 2008 by
Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.
- Quick Glance
- 30 M
- 45 M
- 2
Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe
Sep 06, 2008 by
The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.
- Quick Glance
- 1
Rhubarb with Berries and Candied Ginger
Jul 19, 2008 by
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
- Quick Glance
- 20 M
- 1 H
- 5
Arugula Salad with Almonds, Green Olives, and Tangerines
Jun 18, 2008 by
This salad mixes sweet tangerines, licorice-y fennel, peppery lettuce, almonds, green olives, and a salt cheese to make a great starter. A winning recipe.
- Quick Glance
- 0
Chocolate-Dipped Candied Citrus Peel
Apr 27, 2008 by
A bittersweet little something to set out after even the swankiest of dinner parties, these candied citrus strips smothered in chocolate boast a velvety zing.
- Quick Glance
- 30 M
- 4 H
- 0
Coated Carrots Afrique du Nord
Nov 09, 2007 by
Cumin and cinnamon as well as a splash of lemon and orange juices impart layers of flavors to this North African carrot dish.
- Quick Glance
- 30 M
- 50 M
- 1
Shaved Fennel Salad
Jul 08, 2007 by
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
- Quick Glance
- 15 M
- 15 M
- 1
Catalan-Style Veal Stew with Prunes and Potatoes
Sep 27, 2006 by
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
Greek Walnut and Currant Rolls
May 09, 2004 by
Studded with walnuts and dried currants, these rolls were traditionally made in Greece with a quick rising dough to be eaten just after sundown.
Orange and Radish Salad
May 08, 2004 by
A variation of the traditional orange and radish Moroccan salad, the sweet and biting flavors contrast perfectly. Serve this refreshing salad on the side.
Dried Figs and Apricots in Vanilla Wine Syrup
Apr 27, 2004 by
Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.
Fudgy Passover Brownies
Apr 23, 2004 by
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Stuffed Shoulder of Veal
Mar 07, 2004 by
Put this stuffed veal shoulder at the center of your Passover meal. The stuffing is made with matzah meal and loaded with Granny Smith apples and mushrooms.
Erminia’s Pan-Crisped Chicken
Sep 04, 2003 by
Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.
Chocolate Cloud Cake
Jan 21, 2002 by
This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
- Quick Glance
- 40 M
- 1 H, 15 M
- 3
Almond and Walnut Macaroons
Apr 23, 2001 by
Almond and walnut meal give these macaroons a deep nutty flavor, pairing perfectly with strong coffee. Easy to make, these cookies keep for two weeks.