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recipes

Coconut and Palm Sugar Syrup with Tapioca, Tropical Fruit, and Shaved Ice

In this variation on the Indonesian concoction chendol, we’ve replaced the traditional green pea flour “worms” with tapioca.
August 2001
recipes

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

A simple green salad, yes. But ordinary? Not a chance.
March 2001
recipes

Tarte Tatin

Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.
March 2001
recipes

Lemon Curd

Lemon curd is perfect between cake layers and—with a little heavy cream added—also makes a surprisingly delicate frosting.
January 2001
recipes

Lemon Layer Cake with Lemon Cream Frosting

Sweet-tart: The tang of lemon curd and fresh lemon juice balances the sweetness of this layer cake.
January 2001
recipes

Salmon Wrapped Poached Eggs

A brunch that beats the end-of-weekend blues: smoked salmon around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.
July 2000
recipes

Tuna and Olive Salad Sandwich

Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.
June 2000
recipes

Watermelon Gazpacho

A light, elegant beginning for a spring or summer meal, this recipe is a variation of the fruit gazpachos of Spain.
June 2000
recipes

Grilled Chicken with Mustard-Dill Sauce

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken—or even fish or pork.
June 2000
recipes

Grilled Asparagus

Asparagus is a star of the season, as a side dish to any main course, or as a salad topped with a squeeze of lemon juice.
June 2000