Featured during February 2000
Here's a list of links to recent recipes appearing on our site. Remember, there are many thousands of recipes in our archives and associated sites. Use the Search tool to find specific recipes.
Adas bi' l-Hamid from Syria
Lentils with Lemon (Clifford A. Wright)
Banana Layer Cake
with Amaretto Cream Cheese Frosting (Nancy Caivano)
Chicken Salad with
Pomegranate, Pine Nuts, and Raisins
Insalata di Pollo col Melograno (Giuliano Hazan)
Chocolate Cake with Caramel, Coconut and Almonds (Nancy Caivano)
Chocolate-Dipped Pretzels (Stephanie Zonis)
Chocolate Souffle Cake (Stephanie Zonis)
Chocolate Soup
with Optional Caramel-Cinnamon Toasts (Stephanie Zonis)
Creamy Artichoke Hearts and Pancetta (Nancy Caivano)
Dark Chocolate Madeleines with Mint Chocolate Glaze (Tish Boyle and Tim Moriarty)
Eliza Acton's Vegetable Mulligatawny (Lynn Kerrigan)
Fish Dipping Sauce
Nuoc Cham (Corinne Trang)
Gorp with Chocolate (Stephanie Zonis)
Halvah Ice Cream (Kate Heyhoe)
Harisa from Tunisia
Hot Chili Paste (Clifford A. Wright)
Heart-Shaped Wontons (Kate Heyhoe)
Lemon Chicken Ravioli
with Tomatoes and Artichokes (Nancy Caivano)
Longevity Noodles
Cheung Sau Jai Mien (Eileen Yin-Fei Lo)
Maraqat al-Safarjal from Tunisia
Sweet Ragout of Quince and Lamb (Clifford A. Wright)
Meat Pie, "Pizza" Style
"Pizza" di Carne (Giuliano Hazan)
Milk Chocolate and Hazelnut Bark (Tish Boyle and Tim Moriarty)
Miso Eggplant (Kate Heyhoe)
Mulligatawny Soup with Chicken (Lynn Kerrigan)
Pasta with Spinach, and White Bean Ragu (Nancy Caivano)
Peanut Dipping Sauce
Nuoc Leo (Corinne Trang)
Portobello Risotto (John Ryan)
Potato and Tomato Gratin
with Goat Cheese and Olives (Nancy Caivano)
Potato Gratin (James Peterson)
Poached Strawberries and Apricots (James Peterson)
Poached Pears in Red Wines (James Peterson)
Quick Vietnamese Chicken with Crisp-Cooked Snow Peas (Kate Heyhoe)
Risotto with Balsamic Roasted Vegetables (Nancy Caivano)
Risotto with Sausage,
Roasted Fennel and Tomatoes (Nancy Caivano)
Roasted Loin of Pork
with Mushroom Stuffing and Burgundy Sauce (Nancy Caivano)
Romaine, Fennel and Pear Salad
with Apple-Cider Vinaigrette and Walnuts (Nancy Caivano)
Salt-Baked Shrimp
Jiu Yim Har (Eileen Yin-Fei Lo)
Spicy Baked Pasta with
Prosciutto, Tomatoes and Mushrooms (Nancy Caivano)
Scallion Oil
Hanh La Phi (Corinne Trang)
Stir-Fried Cabbage with Panch Phoron (Kate Heyhoe)
Sweet 'n' Sour Sauce (Kate Heyhoe)
Sun-dried Tomato Risotto (John Ryan)
Table Salad
Sa Lach Dia (Corinne Trang)
Tendrons de Veau à la Gardiane from Provence
Braised Veal in the style of the Camargue (Clifford A. Wright)
Tet Roast Beef Salad with Spring Onion Oil (Kate Heyhoe)
Traditional Herbs
Rau (Corinne Trang)
White Chocolate Soufflé with
Lemon Custard and Expresso Whipped Cream (Tish Boyle and Tim Moriarty)
Zucchini Gratin (James Peterson)
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This page created February 2000
