Sitemap - 2017 - The Art of Eating
Why This Bottle, Really? Scallop Shelf, Pinot Noir, Sonoma Coast, Peay Vineyards
La Galette des Rois: Epiphany Cake
Restaurants: El Capricho in Jiménez de Jamuz, Spain
Why This Bottle, Really? Anatrino, Vino Bianco di Toscana, Carlo Tanganelli
A Long-Handled Chestnut Roaster
American Restaurants in a Newly Gilded Age
Sugarplums = Fruit + Nuts + Spice
A World Without Fences: Meat in the Country of Georgia
A Stainless-Steel Mesh Skimmer
Kerala Beef Fry (Erachi Ularthiyathu)
Getting your Goat: the Next New Meat?
A Different Perspective on Beef: Notes from India
Poultry and Perfection: the True Taste of Chicken
What Truly Matters for Good Meat: to Everything There Should Be a Season
Six Addresses in St. Petersburg
Restaurants: Jama Restaurante in Huaraz, Peru
Why This Bottle, Really? Südtirol Lagrein Riserva, Nüsserhof
The Baratza Virtuoso Coffee Grinder
Restaurants: Le Servan in Paris
Waldmeister: Sweet Woodruff Tastes like Now
What Do Pine Trees and Grapes Have in Common? In Greece, a New Approach to Retsina
The Elements of High Flavor in Fruit: Nine Varieties that Meet the Classic Standard for Greatness
Why This Bottle, Really? Riesling, Magdalena Vineyard, Finger Lakes, Hermann J. Wiemer
Mango, a Taste of Indian Summer
Bergamot: the Compelling Aroma of a Rare Kind of Citrus
Amrakhand / Mango Shrikhand (Sweetened Mango Yogurt)
Aunt Azra’s Mango Kheer (Rice Pudding with Mango)
Cantaloupe Sorbet: for the Best, Exploit the Flavor Around the Seeds
Winter Squash Soup with Vin Jaune
Petits Pots de Crème au Chocolat (Chocolate Custards)
Prunes in Red Wine for Roquefort
Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)
Saltimbocca (Veal Scallops with Ham)
Farinata (Chickpea Pancake from Liguria)
Real Rye Bread: Why It's So Rare and Difficult to Make
Crayfish or Lobster Coulis for Quenelles
Navarin Printanier (Spring Lamb Stew)
Murgh Malai Kababs with Dhaniya-Pudina Chutney
Besk: The Bitter Taste of Some of Chicago's Best Bartenders
One Fish, Stew Fish: the Great Cioppino of San Francisco
Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna)
Of Sheep and Cheese: Pecorino in Lazio
Restaurants: Corte Sconta in Venice
Restaurants: Latteria San Marco in Milan
Why This Bottle, Really? Montefalco Rosso, Umbria, Raína
The Ilsa Cast-Iron Heat Diffuser
Alto Piemonte's Renaissance: Notes from Lessona and Carema
Sweetness from the Dark: Yorkshire Forced Rhubarb
Le Pâté en Croûte: to Make a Dry Pâté Would Be a Charcutier’s Greatest Fault
Stuffed Black Carrots (Jazar Aswad Mahshi)
Parsley Omelets (Ujjet Baqdoones)
Pomegranate Molasses (Dibs al-Rimman)
Grillade des Mariniers du Rhône (Sliced Beef Stewed in Red Wine)
Fegato alla Veneziana (Venetian-Style Calf ’s Liver)
Vitello Tonnato (Veal in Tuna Sauce)
Unsweetened Apple Pie with Maple Sauce
Oxtail Stew (Pot-au-Feu à la Queue de Bœuf)
Rognons de Veau à la Moutarde (Veal Kidneys with Mustard)
Jambon à la Crème (Ham with Chablis and Cream)
Choucroute Garnie à l’Alsacienne (Sauerkraut with Sausages and Cured Pork)
Cinghiale colle Castagne (Wild Boar with Chestnuts)
Cod with Tomato, Hyssop, and Tarragon
Pigeonneaux aux Olives (Squabs with Olives)
Uccelletti Scappati (Grilled Veal Rolls)
Porc aux Pruneaux (Pork with Prunes)
Roast Pork with Rosemary and Garlic
Sauce Piquante (Herb-Vinegar Sauce for “Boiled” or Roasted Meat)
Sardele in Saor (Sweet-and-Sour Sardines)
Escabetx de Verats (Marinated Mackerel)
Guinea Fowl with Green Peppercorns
Perdrix aux Choux (Partridges with Cabbage)
Canard aux Cerises (Duck with Sour Cherries)
Baeckeoffe (Oven-Braised Pork, Lamb, and Beef)
Petits Pois à la Laitue (Green Peas with Lettuce)
Garlicky Purslane Soup with Chickpeas and Wheat (Shorbet Baqleh)
Chicken Legs Braised in Red Wine
Gâteaux de Foies de Volaille (Chicken Liver “Cakes”)
Lapin à la Crème (Rabbit in White Wine with Cream)
Lapin à la Moutarde (Rabbit with Mustard, Breaded and Grilled)
Lapin aux Pruneaux (Rabbit with Prunes)
Carbonade à la Gueuze (Beef Braised in Tart Belgian Beer)
Lapin à la Kriek (Rabbit in Cherry Beer)
Lapin à la Bourguignonne (Rabbit in Red Wine)
Coq au Vin (Chicken in Red Wine)
Sour West Virginia Buckwheat Cakes
Brussels Sprouts with Marsala and Horseradish Cream Sauce
Calçots amb Romesco (Grilled Onions with Romesco Sauce)
Ciliegie al Barolo (Cherries in Barolo)
Sweet-and-Sour Onion Condiment
Red Wine Sauce (Sauce Bordelaise)
Cipolline in Agrodolce (Sweet-and-Sour Onions)
Zucca all’Agrodolce (Sweet-and-Sour Winter Squash)
Fondue Franche-Comtoise (Cheese Fondue)
Cervelle de Canut (Fresh Cheese Beaten with Herbs)
Caponata (Sweet-and-Sour Eggplant)
Crémets d’Anjou (Fresh Cream Cheeses)
Escargots à la Bourguignonne (Snails in Garlic Butter)
Cheese Soufflé with Tomato Sauce
Focaccia col Formaggio di Recco (Cheese Focaccia)
Eggplant and Tomato (Marius Morard's Classic Recipe)
Erbazzone, Savory Pie of Greens
Gratin Dauphinois (Potato Gratin)
Pommes de Terre Macaire (Potato Cakes)
Pike, Pike-Perch, or Salmon with Beurre Blanc
Œufs en Meurette (Poached Eggs in Red-Wine Sauce)
Asperges, Sauce Maltaise (Asparagus with Blood-Orange Hollandaise)
Chouée (Buttered Cabbage with Potato)
Ragù Bolognese (Bologna-Style Rich Meat Sauce)
Moules à la Marinière (Steamed Mussels)
Purée de Petits Pois (Green Pea Soup)
Pesto Trapanese (Raw Tomato-Basil Pesto)
Soupe à l’Oignon (Onion Soup with Bread)
Potage Billy By (Cream of Mussel Soup)
Schiacciata (Tuscan Flat Hearth Bread)
Cajun Chicken, Sausage, and Oyster Gumbo
Puccia (Polenta with Cabbage and Pork)
Soupe aux Cerises (Cherry Soup)
Potée Jurassienne (Soup with "Boiled" Jura Meats)
Pesce Spada alla Stemperata (Sicilian-Style Swordfish)
Crème Caramel Renversée (Upside-Down Caramel Custard)
Soupe de Châtaignes (Chestnut Soup)
Tapenade (Olive Spread from Provence)
Pâté de Campagne (Country Pâté)
Rillauds d’Anjou, or Rillons de Touraine (Salted and Browned Pork Belly)
Jambon Persillé (Parsleyed Ham)
Soupe aux Choux à l’Huile de Noix (Spring Cabbage Soup with Walnut Oil)
Mousse de Foies (Duck or Chicken Liver Mousse)
Saucisses au Vin Blanc (White-Wine Sausages for Raw Oysters)
Saucisses de Toulouse (Fresh Sausages)
Cervelas Lyonnais (Lightly Cured Sausage)
Reblochon or Reblochon de Savoie