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Showing only recipes by “Jody Adams.”

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Minted Romaine Salad with Grapes, Ricotta Salata, an...

My friend and teacher Nancy Verde Barr first introduced me to the Italian technique of steeping mint in vinegar and water, then using the...

by Jody Adams


Fresh Tomato Soup with Seared Eggplant Sandwiches

This dish shows how even old standbys can sometimes be reworked so they become vivid and fresh again. Tomato soup and old-fashioned eggpl...

by Jody Adams


Warm Spring Vegetable Salad with Favas, Green Beans,...

This dish builds on one of my favorite Italian vegetable combinations, a warm salad of radicchio and blanched peas. I’ve simply taken it ...

by Jody Adams


Penne with Shrimp, Artichokes, and Feta

At a conference of women chefs in Mexico City, I tasted a perfect shrimp dish prepared by Monique Andrée Barbeau, the chef of Fullers in ...

by Jody Adams

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Chilled Lobster with Potato-Blood Orange Salad and Lime

In the summer, I run with the crowd when it comes to lobster—steamed or grilled, with lots of butter and lemon—but during the rest of the...

by Jody Adams


Roast Rack of Lamb with Romaine Salad and Anchovy Dr...

The expense of rack of lamb usually elevates it to special-dinner status, with all the attendant anxiety about breaking away from anythin...

by Jody Adams


Squash Blossoms Stuffed with Herbed Cheese in Fritte...

Every August, zucchini seem to multiply on their vines like the vegetable equivalent of the animated brooms in “The Sorcerer’s Apprentice...

by Jody Adams


Fresh Salt Cod Wrapped in Pancetta with Wilted Greens

Both fresh cod and salt cod are often paired with greens or pancetta in classic Italian recipes, but you rarely see the two served on the...

by Jody Adams


Grilled Pineapple with Rum, Lime-Ginger Syrup, and I...

Pineapple’s firm texture and high sugar content make it an ideal candidate for the grill. Be sure to buy a pineapple that is already ripe...

by Jody Adams


Ginger Shortbread

Aside from my introduction of ginger, this is a classic shortbread recipe. Because the flavors of butter and ginger are so unadulterated,...

by Jody Adams


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