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recipes

Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.
October 2009
recipes

Confit Gizzard Nuggets with Honey Mustard

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.
August 2009
recipes

Eggplant Po’ Boy Hoagie

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.
August 2009
recipes

Boozy Eggplant Jelly Bomboloni

Eggplant surprisingly transforms into a fig-like preserve with notes of apple and pear. The foolproof biscuit dough takes just minutes to put together.
August 2009
recipes

Lebanese Style Stuffed Eggplant

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.
August 2009
recipes

Savory Duck Fat Doughnuts

The dough­—based on bomboloni, with duck fat subbing for butter—is soft as a baby’s bottomand a dream to work with.
August 2009
recipes

Dim Sum Spicy Tripe

When eating at a dim sum restaurant, you may well find a version of this delicious dish.
July 2009
recipes

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Fried zucchini is a classic snack, but watch what happens when it’s amped up with smoky bacon and spicy jalapeño.
July 2009
recipes

Zucchini Three Ways Salad

Zucchini is like a sponge—it can absorb practically any flavor—three ways of eating it are combined in this recipe.
July 2009
recipes

Southern-Fried Sweetbreads

Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love.
06.29.09

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