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Nigellan Flatbread

Look, the name is meant to be a bit of joke, but what I’m talking about is a pita-like bread, glazed golden with beaten egg and sprinkled...

by Nigella Lawson


Oysters Rockefeller

The famed oyster creation was invented in 1899 in New Orleans at Antoine’s restaurant and named for the richness of its green sauce. The ...

by Christopher Idone


Catalan Guacamole

Barcelona might be as generously supplied with sushi joints as any other cosmopolitan city, but “fusion” cuisine of any kind is still reg...

by Anya von Bremzen


Caviar Tartlets

These precious little puff pastry tartlets, filled with two or three kinds of caviar, will make an hors d’oeuvre fit for a Czar. The crèm...

by Anya von Bremzen and John Welchman


Deviled Eggs

Place the eggs in a large pot of cold water.  Bring to a boil and cook for 12 minutes.  Set in the sink under cold running water.  Crack...

by Christopher Idone


Avocado Sandwiches

In a small bowl, cream the butter with the cilantro.  Lightly butter each slice of bread. Spread a little of the tomato on 10 slices o...

by Christopher Idone


Guacomole with Tostados

Mash the avocados in a bowl. Add the remaining ingredients, and mix together thoroughly. Serve with the tostados.

by Christopher Idone


White Remoulade

In a bowl, whisk together all of the ingredients and chill for 1 hour before serving.

by Christopher Idone


Toasted Pecans

The ubiquitous Southern pecan is served in many guises. Here the pecans are warmed, coated with a little butter and salt.  It's the perfe...

by Christopher Idone


Potato and Parmesan Cakes

These little cakes make a nice change from mashed potatoes.

by Victoria Blashford-Snell and Brigitte Hafner


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