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Recipe: Black Raspberry and Fig Tart

This delicious dessert is adapted from a decadent tart Francisco “Paco” Aceves served at ...

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Recipe: Cuban Braised Pork Shoulder

“This is a dish whose roots lie with my family, and it is a particular favorite of mine. It ...

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Recipe: Ragoût of Beluga Lentils

Beluga lentils are large, plump black lentils that are available in specialty gourmet stores. They ...

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Recipe: Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives, and Served with Roasted Vegetables

This recipe comes from Jean Alberti of Kokkari and Evvia in San Francisco. ...

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Recipe: Kedgeree

“This is an Anglo-Indian dish that became popular throughout the United Kingdom and in Ireland ...

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Recipe: Chocolate Rice Pudding with Chile Fudge Sauce

Mike Andrzejewski’s luscious rice pudding is topped with a chocolate sauce that’s ...

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Recipe: New Wave "Chicken Wings" with Sweet-and-Spicy Pepper Glaze

This post-modern Buffalo wing recipe was served by Michael Andrzejewski at a Best of Buffalo event ...

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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: Chilpancingo's Chocolate Pecan Bars

What possessed Mexican chef Geno Bahena to serve chocolate pecan bars—a quintessentially ...

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Recipe: Sopa Azteca

“Yum, yum, yum!” say our menu notes describing this soup, which Geno Bahena made at the ...

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