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Alexis Touchet

recipes

Green Beans with Lemon and Pine Nuts

Despite the fact that they require few ingredients and little effort, these beans always get raves.
November 2005
recipes

Polenta and Sausage Stuffing

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.
November 2005
recipes

Sweet-Potato Pie with Gingersnap Pecan Crust

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.
November 2005
recipes

Kataifi with Candied Pumpkin and Yogurt

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.
November 2005
recipes

Sengalese Rice with Fish

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.
October 2005
recipes

Deviled Eggs

September 2005
Keywords
eggs,
alexis touchet
recipes

Chocolate Whiskey Bundt Cake

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.
September 2005
recipes

Basmati Rice

The distinctive, delicate flavor of fragrant basmati rice—an Indian staple—helps temper the heat of the south’ spicy food.
May 2005
recipes

Cumin Herb Rice Pilaf

Cumin seeds add crunch to an herbed rice pilaf.
February 2005
recipes

Fried Sauerkraut Cakes with Kielbasa

Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.
February 2005
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