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ruth cousineau
recipes
Plum Butter
Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching.
July 2001
- Keywords
- fruit,
- condiments,
- ruth cousineau
recipes
Tricolor Pickled Peppers
I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter.
July 2001
- Keywords
- condiments,
- ruth cousineau
recipes
Marinated Halibut on Radish Sprout and Fennel Salad
The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.
April 2001
- Keywords
- ruth cousineau,
- seafood,
- passover,
- regional specialty,
- fennel
recipes
Celery-Root Rémoulade
March 2001
- Keywords
- city guide,
- paris,
- france,
- vegetable,
- ruth cousineau
recipes
Gratinéed Chicken in Cream Sauce (Poulet à la Fermière)
As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.
March 2001
- Keywords
- city guide,
- paris,
- france,
- poultry,
- herbs
recipes
Walnut Cheesecakes with Tokay Syrup
Each serving has about 187 calories and 6 grams fat.
October 2000
- Keywords
- ruth cousineau,
- dessert,
- cheesecake,
- cheese,
- dairy
recipes
Warm Pasta Salad with Roasted Corn and Poblanos
Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.
July 2000
- Keywords
- ruth cousineau,
- pasta,
- corn,
- vegetarian,
- chiles
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