Epicurean Featured Recipe Index

Chinese-Style Spicy Tofu with Pork
You can use medium or firm tofu, if you like, but the texture will be crumbly, closer to that of the pork, denying you the contrast between the soft tofu and the rough-textured pork.

Lamb Chops with a Spicy Rub

Mocha Almond Fudge Ice Cream
Try this coffee-flavored ice cream with biscotti on the side, just as you would with the mocha almond cappuccino that inspired this treat.

Flourless Chocolate Cake
This rich, dense flourless chocolate cake has a firm consistency, so it can be sold in slices, if desired.

Chocolate-Covered Hi-Hats
This old-fashioned bakery specialty is a chocolate cupcake with a large mound of soft marshmallow filling hidden under a coating of chocolate.

Grilled Chicken and Onion Skewers
This simple recipe is good with salt (shio yakiori) or with sauce (tare yakitori).

Panfried Dumplings
The dumplings are not difficult to make, but they are time-consuming to stuff and shape, so I recommend you make a whole lot (it is a great group activity!) and freeze them for a quick meal or appetizer.

Strawberry Shortcake Cupcakes
These moist, light cupcakes are made with an old-fashioned hot milk sponge cake batter, with hot milk beaten into whipped eggs.

Mussels in a Green Curry
Buy the freshest mussels possible - choose only those that are tightly closed and smell briny and like the ocean.

Pineapple Upside-Down Cupcakes
Individual upside-down cakes are a cute twist on an old favorite.

Corn with Mustard Seeds
I've found that the recipe is just as delicious with sweet corn, but I simply cut the kernels off the cob instead of grating them.

Honey-Orange-Pistachio Ice Cream
Sugared pistachios lend a savory crunch to this ambrosial honey- and orange-scented ice cream.

Shrimp Cakes with Ginger and Cilantro
These spicy shrimp cakes are a treat for shellfish lovers. It takes a little time to form and fry them, but it's well worth the effort.

Red Velvet Cake
Nobody knows for sure where this cake comes from, but lots of people agree with me that it is one magnificent cake.

French Silk
This fudgelike mousse cake pushes the opulence barometer right to the edge, stopping just short of excess.

Stir-Fried Broccoli with Sun-Dried Tomatoes and Garlic
Broccoli is a standby for me. It's available year-round, so it comes to the table in many guises. My favorite way to prepare it is to stir-fry it with garlic.

French Apple Tartlets
Although they may be reheated, they taste best still warm from the oven.

Codfish Fritters
A lean, delicately flavored fish with flaky white flesh, cod in its dried form was a standby for sailors.

Dulce de Leche Ice Cream
The candy nuggets add a cool, crisp bite and, if you are a nut aficionado, roasted cashews are a delicious addition.

Stuffed Quahogs
If you don't want to mail-order quahogs, you may use any hard-shell clams.

Lemon Squares
For easier cutting, let the bars sit for several hours after baking.

Sage-Roasted New Potatoes
In this easy-to-prepare recipe, new potatoes are first rubbed with olive oil, salt, and pepper, and then roasted with whole sage clusters.

Pale Ale Oven-Roasted Clams
I like to serve the clams directly from the skillet in the center of the table for sharing.

Asparagus Veneto Style
This classic preparation is one that you'd be offered in every home from Bassano to Mestre and from Chioggia to Verona as a first-course salad.

Glazed Meatloaf with Bacon Strips
A topping of a sweet, spicy glaze and crispy bacon slices sets this meatloaf apart.

Plum Wine Chocolate Truffles
Hand-formed truffles are easy to make if you are well organized and patient.

Coconut Ice Cream
Luxuriously sweet and rich, coconut ice cream tastes wonderful and takes only minutes to make.

Green Curry Chicken with Zucchini
Green curry gets its name from the profusion offresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry.

Chicken Satay with Spicy Peanut Sauce
Thais often serve satay with a side of toast points, the better to enjoy the fabulous peanut sauce.

Green Chile Chili
Three varieties of fresh chiles and beans, traditional New Mexican ingredients, are combined to make a hearty, flavorful chili.

Moroccan Spiced Carrots
Carrots are a pretty durable vegetable that can handle a fair amount of seasoning.

Crisp Red Snapper with Onion Agrodolce
The interplay of sweet-and-sour - agrodolce in Italian - is very common in the Mediterranean, particularly with seafood.

Artichokes Braised with Coriander, Lemon, and Garlic
Braised vegetable dishes are versatile because they can be prepared in advance and reheated or eaten cold or at room temperature.

Chicken & Parsley Dumpling Pot Pie
With chunks of cooked chicken bubbling in a broth based sauce and quick-to-mix cornmeal dumplings steaming on top, this pot pie defines comfort food.

Grapefruit and Avocado Salad
I love this salad. I love the way it tastes, and I love the way it looks: all shades of pale green, and pink.

Meatloaf with Horseradish Crumb Topping
A horseradish-bread crumb topping livens up this meatloaf and adds a zesty flavor.

Slow-Roasted Martini Short Ribs
Beef short ribs is a cut of meat that doesn't get as much play as it should on the home dinner table nowadays.

Chicken Breasts Stuffed with Cheese and Spinach
Instead of enclosing a stuffing in a pasta such as ravioli, I use it as a filling, along with spinach, in chicken breast rolls.

Beef Tenderloin with Red Wine and Shallot Sauce
A roasted beef tenderloin always arrives at table to a chorus of anticipatory oohs and aahs.

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas
This dish is also a primo appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas.

Ginger Individual Shrimp Scampi Potpies
Lemon, basil, and garlic are a made-for-each other seasoning combination that goes perfectly with shrimp scampi.

Ginger Crème Brülée
It's amazing how different this classic custard can taste with just a few adjustments in ingredients.

Chocolate Mousse Ice Cream Ball
The mousse never freezes solid, but stays rich and velvety, adding a new dimension to an ice cream mold.

Salzburger Nockerls
The original recipe is said to be a couple hundred years old. In a delicious exception to tradition, preserves and chocolate curls here lend embellishment.

White Chocolate Soufflé with Raspberry Sauce
A ruby berry sauce gilds this snowy white soufflé for an eye-catching finish.

Red Pepper & Red Onion Frittata
Garlicky croutons add crunch to this decorative frittata for a great-tasting brunch or lunch dish.

Ciambella Mandorlata
A ciambella is a "ring cake," and throughout Italy the baked braided wreath is a symbol of the holiday season.

Mashed Potatoes with Carrots
A pretty, orange-flaked purée, this recipe has been popular with a Danish-American family for over a century.

Gingery Macadamia Truffle Brownies
Note that the brownies must be chilled before cutting; it's best to bake them one day in advance of serving.

Baked Stuffed Artichokes
In this recipe, the stuffing is forced in between the leaves, so that every bite contains some.

Pumpkin Spice Swirl
Pumpkins can be put away in a cool, dark space until needed for winter sustenance, or sliced and dried for even longer storage.

Cheese Blintzes
Blintzes remind me of French crepes, although they're Russian in origin. They can befitted with savory or sweet mixtures.

Roasted Rack of Venison with Port and Red Currant Sauce
Nowadays, unless you hunt, most of us eat farm-raised venison, which is not as gamy as some might expect yet still retains a pleasing, full flavor and tends to be nice and lean.

Curried Pumpkin Soup Recipe
Be sure you use a good eating pumpkin such as Jack Be Little, Munchkin, or Spookie rather than the roadside pumpkin-patch variety.

Roast Loin of Pork with Rosemary, Sage, and Garlic
The beauty of this dish is that it is good both hot and, later in the week, sliced even thinner and served cool.

Chocolate-Wrapped Fudge Cake
This is one present where the wrappings are as good as the gift.

Cinnamon Roll Christmas Tree
Tasty pull-apart cinnamon rolls baked into a tree are an additional gift for your family on Christmas morning.

Almond-Parmesan Stuffed Onions
In Italy, this would be a separate course in a banquet or large meal, but I've found it also makes a good first course with the addition of a little pasta.

Dark Chocolate-Almond Cake
This elegant chocolate cake is my favorite for a special occasion.

Pan-Fried Lamb Chops with Garlic Cream and Wild Mushrooms
This dish from Bordeaux incorporates four of the region's favorite ingredients: lamb, garlic, wild mushrooms, and wine.

Plum-Polka Dot Caramel Cake
A spicy cake strewn with toasty almonds and flavored with brown sugar, puffs up between tangy plum or apricot halves for this easy-to-bake breakfast delight.

Devil's Food Layer Cake
The crumbs give the cake a dark, velvety look-a look borrowed from the blackout cake that was my favorite when I was growing up in Brooklyn.

Pineapple Upside-Down Cakes
A favorite old-fashioned dessert is pineapple upside-down cake, where the sweet, caramelized bottom eventually becomes the colorful top.

Shortbread
Rice flour gives a bit more crunch, while cornstarch is the softest of all, making a particularly short and flaky cookie.

Seared Sea Scallops Wrapped in Bacon with Celery Root Purée
It's dreamy.

Pears Poached in Mead
The silky cheese accompaniment - a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese - is a luxurious addition.

Pecan Streusel Coffee Cake
Toasty pecans and brown sugar streusel compose a crunchy sweet topping for this classic coffee cake.

Pumpkin-Cider Soup
This hearty autumnal soup pairs two of the season's favorite ingredients, pumpkin and apples, although Hubbard or butternut squash can easily serve as a substitute for the pumpkin.

Caramel Apples
This recipe makes a nice, thick caramel coating that hardens to just the right toothsome consistency-firm but yielding.

Cobb Salad
This rendition is tossed with a creamy tarragon-caper dressing that gives the whole creation a tangy, fresh taste.

Halibut en Papillote
Great things come in small packages, especially when you cook en papillote, in parchment paper.

Spiked Olives
Jazzing up olives makes you feel a bit like a mad scientist in the kitchen. All sorts of herbs and spices work, but this is my favorite combo.

French Chocolate Macaroons
You'll love the textural contrast between the crisp cookies and the luscious creamy ganache filling.

Texas Caviar
My guests crack up when they figure out that what Texans call "caviar" is, in fact, black-eyed peas.

Chocolate Pecan Turtle Tart

Dilled Green Beans
I always like something pickled on my appetizer table because that vinegary snap inspires more eating and drinking.

Carmelized Upside-Down Pear Tart
This tart comes out looking lavish and lush, though not formally elegant, but tastes deep and rich.

Mushroom, Pesto, And Hazelnut Lasagne
Although it has a lot of ingredients, it's quite easy: really just a matter of making an assemblage.

Marinated Lamb Kebabs with Chile-Yogurt Sauce, Couscous with Spiced Almonds, and Red Onion and Cucumber Salad
This is a menu you'll want to pull out when you entertain on those really hot evenings.

Iced Cucumber-Horseradish Soup
These flavorful pears are perfect far anyone who is looking for a low-fat, light dessert.

Poached Pears with Orange Sauce
At once frigid and fiery, this soup is for hard-core horseradish fiends-and only those who enjoy large intercranial explosions!

Apple-Carrot Slaw with Ginger-Mint Dressing
Invigorating, refreshing, and lusty in flavor, this Southeast Asian-style salad is very low in calories and fat yet very satisfying.

Eggplant Caponata Sauce
Just add tomato, crushed red pepper, and fresh basil to prepared caponata (a sweet-and-sour eggplant appetizer), and in no time flat you'll have a no-cook sauce that tastes like it was simmered for hours.

Shrimp Shao Mai
You will find these delicate, open-faced pleated dumplings on dim sum carts in southern China and in Chinese restaurants around the world.

Bourbon Pickled Apricots
Apricots' firm, almost dry texture makes them ideal for pickling, so if you buy enough you can preserve them for several weeks.

Beignets
These sweet, eggy French-style puffs drenched in confectioners' sugar are one of New Orleans' famous tourist attractions.

Swordfish Margarita with Papaya Salsa
This dish borrows the summery, lime-kissed flavor of a margarita to give swordfish a boost.

Brochettes of Smoked Salmon with Sweet Onions, Pineapple, and Curry Glaze
The perfect partner for this dish is fragrant steamed rice (either basmati or jasmine).

Sesame Sauce with Roasted Red Pepper
A lively blend of mostly Asian ingredients, accented with Italian roasted red peppers, creates a superb side dish or light lunch.

Smoked Salmon Maki Rolls with Cucumber and Wasabi Cream Cheese
A number of Japanese ingredients are used in this adaptation of the traditional sushi form.

Herb Garden Sauce
A bouquet of fresh herbs added to olive oil and garlic turns the simple into the sublime.

Smoked Salmon-Wrapped Asparagus with Black Sesame Seeds
This is a fun, healthful take on the traditional prosciutto-wrapped asparagus spears.

Polenta Lasagna with Tomatoes and Peppers
This variation takes into account the inherent heaviness of polenta and lightens up the lasagna with a fluffy spinach filling and a bold pepper-tomato sauce.

Summer Noodles
At the Japanese table, the noodles, condiments, and flavoring sauce are served seperately so that each person may dollop and mix according to personal preference.

Boysenberry and Cardamom Toast Shortcakes
This dessert is very simple and homey, and I like the toast coated in butter and cardamom sugar much more than I do cinnamon toast.

Apple City Barbecue Sauce
If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.

Lime and Thyme Blueberry Pound Cake
The thyme works a little magic by enhancing the flavor of the blueberries.

Tailgate Potato Salad
The sweet potatoes and butternut squash provided nutrition, while the tangy dressing and tart cranberries are refreshing.

Mussels on the Grill
Once upon a time, mussels were considered "poor man's oysters," but now they have come into their own as a delicious seafood.

Coffee Meringues with Coconut Ice Cream
If you need a chocolate fix, these taste great with chocolate sauce.

Raspberry Truffle Tart
It's like a big truffle with a luscious raspberry ganache filling and whole ripe raspberries in and above the truffle mixture.

Crushed-Meringue Sundaes with Raspberry-Rose Water Sorbet and Vanilla Cream

Roasted Asparagus and Creamy Cheese Sauce
When asparagus is in season, I want to eat it every day. Many cooks steam the spears, but roasting gives them a satisfying earthy flavor.

Marinated Lobster Tail and Scallop Pinchos
The herb flavors in this interpretation certainly complement - and balance - the rich meat of the lobster and scallops.

Iced Espresso Floats with White Chocolate Ice Cream
Italians are as crazy for gelato as americans are for ice cream, and there are many italian dessert ideas that we can import to this country. Affogato - it translates as 'drowned' - is one of them.

Marinated Mushrooms
The key here is not to marinate the mushrooms too long, so they still have some crunch.

Lobster Salad with Pesto
In Liguria, potatoes, green beans, and pesto form a popular trio for tossing with pasta. Here, that same mix is used in an elegant seafood salad.

Grilled Beef Kebabs with Cucumber-Carrot Slaw
Part of the beauty of the slaw that accompanies these beef kebabs is its matchstick-crunchy texture.

Crab and Asparagus Soup
This lovely soup is a French colonial creation that showcases asparagus in a standard Chinese-style egg-flower soup.

Pho Noodles with Beef, Hanoi Style
This soup is clear, delicate, and redolent of cinnamon, star anise, and ginger.

Deviled Crab Dip
This richly satisfying, warm dip has a spicy bite, hence the description "deviled". A friend of mine calls it a "never-ending crab cake".

Sweet Miso-Marinated Fish
In essence, the fish offers pronounced flavors that balance perfectly against sweet notes, yielding a dish that is understated while being rich in flavor and texture.

Blood Orange, Shrimp, and Mango-Wasabi Ceviche
Serve it in a martini glass with chips, or in half a fresh coconut.

Peach Wonton Crisps
You can, of course, use any fully ripe fruit you like. You could also fill the shells wth custard and top with diced fruit.

Cicatelli with Pumpkin and Sage
Here is a classic combination of earthy, sweet pumpkin or hubbard, kabocha, or butternut squash; bitter, herbaceous sage; chewy pasta; and rich cheese.

Chicken Simmered in Caramel Sauce
After you've made this lovely dish, you'll understand why the clay pot cooking method called kho holds such a beloved place on the Vietnamese table.

The Ultimate Scalloped Potatoes
Sister Mildred, one of the last remaining Shakers from Maine's Sabbathday Lake Community, shared her deliciously simple recipe with us.

Basil-Steamed Shrimp over Soba Noodles
I like to steam the shrimp in a bamboo steamer, which provides unique flavor. If you don't have a bamboo steamer, a stainless-steel one works just fine.

Sake-Steamed Clams with Ginger
An elegant start to a meal, sake and clams are a typical japanese pairing, but here a little butter is used to enrich the broth.

Citrus Fruit Salad with Asian Herb Broth
A blend of refreshing citrus fruits and pungent herbs, this salad in an herbal broth can be a pleasantly surprising and palate-lifting finale to any meal.

Tangy Ginger Crab
Simple food. Sweet, warm crab and tangy, cold sauce.

Tropical Fruits Foster
Rum and butter highlight the sumptuous flavors of mango and pineapple in this twist on the classic dessert traditionally made with bananas.

Shaved Raw Asparagus with Lemon Vinaigrette
A mandoline is the best way to shave the spears. If you don't have one, use a sharp chef's knife or a vegetable peeler.

Bacon and Cabbage
Second only to Irish stew, bacon and cabbage is one of Ireland's most traditional dishes.

Murphy's and Baileys Cheesecake
This inventive cheesecake is flavored with Murphy's, the famous Cork-brewed stout.

Salt and Pepper Shrimp
The salty-piquant-sour flavor harmony of the "dip" perfectly complements the smoky grilled shrimp.

Mussels in Garlic and Guinness
These mussels, steamed in garlic and Guinness, are one of the Brazen Head in Dublin's most popular starters.

Maple and Black Raspberry Pancakes
While I call for black raspberries, you can make this with red or golden raspberries or any mixture of the three.

Irish Soda Bread
Don't wait for St. Patrick's Day to make this classic quick bread that's great at any meal: toasted with butter and jam for breakfast; for sandwiches at lunch; or for dinner in a bread basket or to mop up gravy.

Skillet Browned Broccoli and Cauliflower with Pan-Toasted Garlic
Very few people are indifferent about broccoli - they either love it or hate it! But whichever camp you are in, you will like it cooked this way.

Frittata Soufflé
Folding beaten egg whites into this frittata doesn't really turn it into a traditional soufflé, but it does give it a light, airy texture that is just the ticket.

Stilton Cheesecake
When I first created this savory cheesecake many years ago, the concept of blue-cheese cheesecake was hard for people to get their minds around - until they tasted the first bite.

Cajun Macaroni and Cheese
Inspired on a recent trip to the bayou by the hearty jambalayas, zesty pickles, mustards, spices, and hot sauces (such as the legendary Tabasco), I've been whipping up this macaroni and cheese.

Grilled Whole Truffled Lobster with Cauliflower Gratin and Grilled Asparagus
I'm a truffle fanatic. And truffles go with lobster.

Strawberry Shortcakes d'Amour
We simply adore Strawberry Shortcakes d'Amour. Luscious red berries enveloped in their sweet juices, topped with snow-white clouds of whipped cream, all of it sandwiched between a heart-shaped biscuit and dusted with powdered sugar.

Roast Chicken and Vegetables for Two
Nothing says "home, sweet home" like the inviting aroma of a chicken roasting in the oven. We roast a chicken once a week because it's incredibly easy to prepare, inexpensive, and great for leftovers.

Eggs Benedict
Wonderful for Valentine's Day, Easter, Mothers Day, or any time you want to treat your sweetheart to breakfast in bed, eggs Benedict is a good old-fashioned splurge we all deserve every now and then.

Ravioli Hearts with Sage and Butter Sauce
Celestino is famous for his heart-shape ravioli. When he prepares them at special events, the crowds go wild. Make your own pasta using Celestino's recipe and your crowd will go wild too.

Ginger Crème Brûlée
When the culinary history of the late twentieth century is written, surely crème brûlée will emerge as one of our era's favorites. This version gets an added fillip from crystallized ginger, available at Asian markets, specialty stores, and many supermarkets.

Riesling Pears with Mascarpone and Almonds
If you are looking for a delicious, easy dessert with only a few well-chosen ingredients, this is it. Add speedy preparation to these qualities, and the result is a dessert you'll return to again and again, especially for dinner parties where you need to present something elegant with a minimum of fuss.

Artichokes with Minted Vegetable Broth
If you have been disappointed by bland pressure-cooked artichokes, as we have, this recipe is for you. The problem is solved by pressure-cooking the artichokes over a delicious broth, which adds much-needed flavor.

Garlicky Mushroom Masala Omelet
This is an ideal dish for a brunch, a light lunch, or even a quick light supper. You may serve it with toast and tea, as in Indian hotels, or with crusty French bread, a green salad, and perhaps some cool white wine.


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