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Recipe: Vine-Ripened Tomato Stew with Basil and Chèvre Croutons

During tomato season there is no better way to show off the fruit's natural sweetness than to ...

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Recipe: Fish Soup with Vegetables

I love all kinds of Italian fish soups, having sampled countless versions of zuppa di pesce, served ...

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Recipe: Baked Spiced Herring

Herring is one of the most plentiful fish in the Atlantic. Most often it is smoked, pickled, salted, ...

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Recipe: Beefsteak Tomato and Onion Salad

"A pleasant, simple salad or first course typical of steakhouses throughout the East and to a ...

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Recipe: Cheese Fondue

Originally a Swiss creation, cheese fondue is most often associated with Savoie (Savoy), the Alpine ...

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Recipe: Chop House Spaghetti

The London Chop House was a Detroit dining institution during the 1940s and 1950s, and a favorite of ...

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Recipe: Clam Chowder


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Recipe: Codfish Cakes

This deliciously simple dish comes from Beard’s 1974 book, Beard on Food. ...

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Recipe: Cold Stuffed Grape Leaves

Claudia Roden’s recipe for stuffed grape leaves from her 1972 classic, A Book of Middle ...

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