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recipes
Peanut Butter and Jelly Tart
October 2005
- Keywords
- paul grimes,
- dessert,
- pastry,
- fruit,
- web-exclusive recipes
magazine
New York State of Mind
The pastoral pleasures of the Finger Lakes region are hiding in plain sight, somewhere between the vineyards and a new crop of farm-friendly restaurants.
July 2005
- Keywords
- jocelyn c. zuckerman,
- produce,
- fruit,
- restaurants,
- travel
recipes
Apricot Almond Layer Cake
California dried apricots are essential for this recipe—they have the tartness needed to balance the sweet filling and macaroon layers.
April 2005
- Keywords
- easter,
- cake,
- italian,
- maggie ruggiero,
- fruit
magazine
Burgundian Bargains
Burgundy's Chablis and Beaujolais wines are flavorful, stylish—and relatively inexpensive.
April 2005
- Keywords
- wine,
- james rodewald,
- burgundy,
- chablis
magazine
The Other Niagara
The rush of excitement on this bountiful peninsula comes from discovering farm stands, restaurants, wineries, and a burgeoning food scene.
April 2005
- Keywords
- james chatto,
- travel,
- canada,
- hotels,
- restaurants
recipes
Wild Mushroom Lasagne
Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.
February 2005
- Keywords
- ruth cousineau,
- vegetarian,
- pasta,
- mushroom,
- cheese
recipes
Chocolate Tart With Candied Clementine Peel
This tart was inspired by the torta di cioccolata at Florence’s Trattoria Garga.
January 2005
- Keywords
- shelley wiseman,
- seasonal,
- winter,
- fruit
recipes
Candied Clementine Peel
This is a great way to turn the peel of juiced clementine halves into a delicacy.
January 2005
- Keywords
- shelley wiseman,
- seasonal,
- winter,
- fruit
magazine
Let’s Get Lost
My wife, who is a good deal less anxiety prone than I about such things, shot me a tired glance and consulted her map.
January 2005
- Keywords
- jim atkinson,
- travel,
- hotels,
- restaurants
magazine
Proving It
Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks.
January 2005
- Keywords
- chefs,
- molecular gastronomy,
- herve this,
- patric kuh
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