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Results 161 - 170 of 551
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recipes

Roasted Mushroom and Barley Gravy

This vegetarian gravy is layered with bold flavors—from the onions to the roasted mushrooms and barley—each of which makes a real statement.
November 2005
recipes

Chickpea, Tomato and Eggplant Tarts

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.
November 2005
recipes

Red-Lentil and Red-Pepper Pâté

This vegetarian pâté, satisfyingly rich with a silky texture, will entice even the most die-hard carnivores.
December 2006
recipes

Prime Rib Roast with Red-Wine Sauce

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms.
December 2006
recipes

Smoke-Roasted Oregano-Rubbed Leg of Lamb with Sweet and Hot Apricots

Lamb has enough intrinsic flavor to match not only the smokiness that results from being cooked over a smoldering fire.
June 2008
recipes

Salade Tiède aux Oeufs en Meurette (Warm Frisée-Lardon Salad With Poached Eggs in Red-Wine Sauce)

Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).
March 2008
recipes

Fettuccine Meatball Lasagne

Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this lasagne from Mary Ann Castaldi.
January 2007
recipes

Roasted-Vegetable and Wine Sauce

This intense base is the secret to the full-bodied richness of the stew.
November 2007
food + cooking

A Tuscan Family Feast

Tony Oltranti's family recipes for Roast Chicken with Pancetta and Olives, Broccoli Rabe with Sweet Italian Sausage, and Panettone Bread Pudding warm the heart and hearth
10.31.12
diary of a foodie

Gourmet's Diary of a Foodie: Raising the Bar

What does it take to turn a run-of-the-mill beverage into an exceptional drink?

01.29.08
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