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Roast Chicken with Chanterelle and Apricot Stuffing

What a cornucopia of delicious ingredients! Our mushroom-loving friend Joe Dizney is always dreaming up dishes involving chanterelles an...

by Amy Farges


Roasted Tomato Soup with Sunny-Side Up Crouton

This recipe was created to celebrate the tomato in all its summer glory. Too many tomato soups are made with tasteless tomatoes. You need...

by Michael Chiarello


Economical Brown Beef Stock

A classic brown beef stock is made with meat and bones and is simmered for eight hours. Without the meat it becomes less expensive and he...

by Richard Grausman


Chicken Livers in Sherry

In higaditos al Jerèz, the sweet sherry perfectly offsets the intense richness of the livers.

by Victoria Blashford-Snell and Brigitte Hafner


Key Lime Pie

The classic Key lime pie always strikes me as a modern sort of confection, but it is a genuine old-timer, a pie that South Florida’s peop...

by Nancie McDermott


Chocolate Whoopie Pies with Vanilla Cream

Fun fact on whoopie pies: Rumor has it that these treats were packed in the lunch boxes of Amish school children. They would open their l...

by Heather Connell


Pear-Apple Crisp

This is perfect to make in midsummer when the Bartlett pears and Gravenstein apples are both in season and are full of flavor. Use pears ...

by Deborah Madison and Edward Espe Brown


Eye-Popping Oysters

We’ve seen these peppery oysters bring jubilation to the most jaded of palates. Crack the peppercorns with a mortar and pestle or use coa...

by Cheryl Jamison and Bill Jamison


Fish Chowder with Fresh Fava Beans

There is nothing better than a bowl of chupé on a cold winter night. I especially like this variation from Peru because it is flavored wi...

by Maria Baez Kijac


Fresh Oysters

These have always been one of Stanley and my preferred starters to any meal, as we had these on our first date together at The Oyster Box...

by Bea Tollman


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