Recipe Index

Name Category Cuisine
Basic Egg Pasta Dough from How to Make and Cook Pasta (A Philosophical Approach) side dishes pasta
Spaghetti Aglio e Olio (From Olive Oil, 5-6/04) side dishes pasta
Linguine with Plum Tomatoes and Basil (From The Kitchen Garden, 4/05) side dishes pasta
Penne with Asparagus and Sundried Tomatoes (From What Spring Means to Me, 5-6/06) side dishes pasta
Linguine with Tomato Concasse and Fresh Basil (From My Victory Gardens, 4/08) side dishes pasta
Ziti with Tomato Sauce and Meatballs (From Onions and Garlic: Healthy Cousins 7-8/05) entrees pasta
Pan Roasted Portabella Mushrooms with Dijon Vinaigrette and Asiago Cheese (From The Fungus Among Us, 3/07) side dishes mushrooms
Cream Of Chanterelle Mushroom Soup with Brie Cheese (From The Fungus Among Us, 3/07 soup mushrooms
English Muffins (From Bread as Chameleon: Variations on a Theme, 1-2/06) baked goods muffins
Ribbed Penne with Lamb, White beans, Sundried Tomatoes, and Feta (From Slow Food, 11-12/03) entrees lamb
Grilled Lamb Chops with Currents and Minted Port Wine Reduction (From Culinary Architecture: Building Flavor, 7-8/06) entrees lamb
Spiced lamb and pumpkin stew (From Making the Fall Flavorful, 10/08) entrees lamb
Giardiniera sauces Italian
Chef Ruth DeLillo's Famous Apple Pie (from Holiday Food, (11-12/00) dessert fruit
Smoked Salmon Spread (From the Art of the Hors d'oeuvre, 4/06) appetizers fish
Cold Poached Salmon with Shaved Fennel and Carrots Dressed with Orange-Toasted Cumin Vinaigrette (From Cool Foods For The Summer Months, 7-8/02) entrees fish
Tuna Steaks Braised with Tomatoes and Near East Spices (From a History of Tomatoes, 9/08) entrees fish
Fettuccine with Swordfish, Roast Red Pepper, and Basil Pesto (From All About Basil, 7-8/03) entrees fish
Crab and Cheddar Fondue (From Double Dipping Not Allowed, 11/07) appetizers fish
Clams Casino (From the Art of the Hors d'oeuvre, 4/06) appetizers fish