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Game Pie

The idea of making a raised-crust pie is a daunting one, I know, but I should tell you that a 15-year-old boy, Nick Blake, came to spend...

by Nigella Lawson


Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

by Rick Tramonto

Comments (2)

Sauteed Chicken Paillards with Cranberry-Orange Sals...

Oh, this recipe might sound a bit fancy since it does have the interesting flavor combinations you would expect in a trendy restaurant, ...

by Anne Byrn

Comment (1)

Pumpkin Seed Brittle

I hope I’m making your life easier when I say you should make this well in advance of dinner. This is not just because you need the britt...

by Nigella Lawson


Frisee Salad with “Burnt” Garlic Vinaigrette

Vegetables or fish dressed with warm garlicky olive oil and topped with garlic chips can be found in many regions of Spain, from Andalusi...

by Anya von Bremzen


Smoke-Roasted Sweet Potatoes

Barbecue was a New World invention. And sweet potatoes and maple syrup are indigenous New World foods. Put them together and you get a s...

by Steven Raichlen


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


Green Tomato Tart

Preheat he oven to 350° F.  Prepare the pie dough.  While the pastry is chilling, heat the oil in a skillet and add the onions. Slowly c...

by Christopher Idone


Baked Beans with Black Duck Breasts and Linguiça Sau...

If the salt pork is very salty, boil it first. Otherwise it will burn and brown before the fat is rendered.

by Christopher Idone


Brown Bread

Butter the steamed pudding mold, including the cove.  In a large bowl, combine the flours, cornmeal, baking soda, and salt. Add the butt...

by Christopher Idone


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