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Results 11 - 20 of 88
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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
Keywords
ian knauer,
gourmet entertains,
vegetarian,
vegetable,
red pepper
chefs + restaurants

Restaurants Now: Table 8

(NEW YORK) - Nothing needs to be adjusted about the food at Govind Armstrong?s sleek New York version of Table 8, ensconced in the super-modernist Cooper Square Hotel.
By John Willoughby
05.15.09
Keywords
restaurants now,
new york city,
italian,
john willoughby
recipes

Five-Spice Pork Rillettes

September 2008
Keywords
gina marie miraglia eriquez,
french,
pork,
starter,
modern french
recipes

Bourbon Chicken Liver Pâté

Though this pâté can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead.
November 2003
Keywords
shelley wiseman,
poultry,
french,
regional specialty
chefs + restaurants

Restaurants Now: Garden at the Cellar

(CAMBRIDGE, MA) - This Cantabrigian haunt serves exceptional, inexpensive farm-fresh fare.
By Charles Kelsey
06.12.09
Keywords
restaurants now,
cambridge,
farm-to-table,
charles kelsey
chefs + restaurants

Restaurants Now: The Boundary

(LONDON) - Sir Terence Conran gets back in the game with a new, spectacular complex in East London.
By Colman Andrews
06.19.09
Keywords
restaurants now,
london,
terence conran,
french,
colman andrews
chefs + restaurants

Restaurants Now: Jadis

(PARIS) - Jadis (“in times past”) may seem like an odd name for a brilliant new bistro, but after a meal there, you’ll get it.
By Alexander Lobrano
02.20.09
Keywords
alexander lobrano,
paris,
guillaume delagebeer,
french,
travel
recipes

Caul-Wrapped Halibut

Here, meaty halibut fillets are first rubbed with a mix of chopped parsley, garlic, and lemon zest and then gift-wrapped with the caul.
August 2009
Keywords
another offal monday,
web-exclusive recipes,
seafood,
maggie ruggiero
recipes

Rosemary Garlic Pork Chops with Pan Gravy

These chops get their zest from a pan gravy based on an easy “gherkin broth” (made by puréeing them with some store-bought chicken broth).
February 2009
Keywords
kay chun,
buy this make that,
pork,
herbs,
web-exclusive recipes
chefs + restaurants

Restaurants Now: Cochon Butcher

(NEW ORLEANS) - With the recent opening of Cochon Butcher, Donald Link and Stephen Stryjewski show that their love of charcuterie doesn’t stop with southern Louisiana’s Cajun traditions.
By Pableaux Johnson
02.13.09
Keywords
pableaux johnson,
new orleans,
pork,
donald link,
stephen stryjewski

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