June 27, 2020
Chanterelle Risotto
Chanterelle mushrooms are perfect for risotto. In Italy, they are available in late summer and Chanterelle risotto, Risotto al Finerli in Italian, is a popular seasonal and regional version of
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May 20, 2020
Venetian Cicchetti Meatballs
Venetian Cicchetti meatballs are the bar snack version of meatballs. These Cicchetti (nibbles or snacks) meatballs are smaller and fried, made to snack on while sipping a refreshing glass of
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May 20, 2020
Italian Meatballs in Tomato Sauce (Polpette al Sugo)
Quite a few passionate Italian cooks will get indignant about the mention of spaghetti and meatballs. They insist that is not how meatballs in tomato sauce (Polpette al Sugo) should
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May 19, 2020
Sautéed Beet Greens
One of the advantages of purchasing from a market is that the produce found is usually younger, more tender, and of course fresher. Those qualities lead to this simple recipe
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May 19, 2020
Vidalia Onion and Bacon Tart
Vidalia Onions are a spring treat. This Vidalia Onions and Bacon tart made fully releases the extraordinary sweetness of this southern delicacy. Vidalias contain a very large amount of water
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May 19, 2020
Turnip and Chard Tart
This turnip and chard tart variation uses two of the most common items from spring and later summer markets. It is one of my favorite vegetable tarts. The perfect savory
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May 19, 2020
The Perfect Savory Tart Shell
Evaluating the components of the simple flour, egg, and butter crust produced by Escoffier and the latest recommendations for a tart shell (or tart crust), a dough for a perfect
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May 18, 2020
Ramps and Halibut en Papillotes
This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. They are somewhat hard to describe if you are unfamiliar with them. They
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May 17, 2020
Escoffier Ordinary Short Paste
This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is
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May 16, 2020
Market Vegetable Stock
No critic goes to the theater to write about the foil. But I prefer my stocks to be a foil — a background to other flavors. It is also true
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