Recipe: Brandade De Morue

Drying and salting codfish is a method of preserving cod, usually credited to Basque fisherman, who ...

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Recipe: Escabèche

Escabèche is first cousin to the more widely popular “seviche” (also spelled ...

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Recipe: Baked Stuffed Artichokes

This recipe, of French–Italian origin, is thoroughly different and exceedingly good. ...

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Recipe: Seared Shrimp with Salsa Verde

Salsa Verde is a versatile condiment and sauce that can be used on any number of foods, from grilled ...

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Recipe: Baked Ricotta with Swiss Chard, Preserved Lemon, and Artichokes

This springtime appetizer combines the flavors of several Mediterranean cuisines: preserved lemons ...

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Recipe: Tapenade

This recipe comes from Claudia Karach, JBF Director of House Events and Membership. ...

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Recipe: Vegetables a la Grecque

Greek-style marinated vegetables are a wonderful solution to the question of what to do with the ...

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

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Recipe: Armenian Shish Kebab

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