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The Top 10 recipes of 1990

  • Recipe: Apples and Cream Crumb Pie

    Recipe: Apples and Cream Crumb Pie

      Note: From Wonderful Parties, Wonderful Foods, Culver City 1 1/2 cups sour cream 1 egg 1 cup sugar 1/4 cup flour 2 teaspoons vanilla 1/2 teaspoon salt 3 pounds apples, peeled, cored and cut in thin wedges Cinnamon Pastry Shell Streusel Topping Combine sour cream, egg, sugar, flour, vanilla and...

  • Recipe: Short Rib Terrine with Herb Vinaigrette

    Recipe: Short Rib Terrine with Herb Vinaigrette

      Note: From Citrus' Michel Richard 12 pounds lean short ribs Salt Freshly ground black pepper 2 stalks celery, coarsely chopped 2 carrots, coarsely chopped 1 head garlic, unpeeled, cut in half crosswise 1 onion, coarsely chopped 3 tomatoes, coarsely chopped 2 bay leaves 10 sprigs thyme 2 quarts...

  • Recipe: Bagna Cauda with Vegetables

    Recipe: Bagna Cauda with Vegetables

      Note: Basically, Piemonte's bagna cauda is a "hot bath" of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table. This recipe, from wine maker Giacomo Bologna, uses a whopping pound of garlic for every liter...

  • Recipe: Border Grill Vegetarian Red Bean Stew

    Recipe: Border Grill Vegetarian Red Bean Stew

      Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that nobody could possibly miss the meat. 2 cups uncooked...

  • Recipe: Cheeca Lodge Chocolate Creme Brulee

    Recipe: Cheeca Lodge Chocolate Creme Brulee

      Note: This recipe, from the Cheeca Lodge in Islamorada, Fla., uses 15 egg yolks and a quart of cream--for starters. Is it any wonder that it tastes terrific? 15 egg yolks 3/4 cup sugar 3/4 cup half and half 1 vanilla bean 1 quart whipping cream 4 ounces semisweet chocolate Raw or granulated sugar...

  • Recipe: Eureka Butterscotch Pudding

    Recipe: Eureka Butterscotch Pudding

      Note: We tested this recipe from Wolfgang Puck's restaurant, Eureka, late in the day, and although it said, "Cool before serving," it smelled so tantalizingly delicious that none of us could wait to taste it. And most of us agreed that it was one of the most wonderful things we had ever eaten....

  • Recipe: Holiday Fruitcake

    Recipe: Holiday Fruitcake

      Note: Most of us don't love fruitcake. Most of us, in fact, groaned at the thought of tasting one. But this one was different. We tasted it, tasted it again--and then again. Hey, we said to one another, that was really pretty good. Actually, it was more than pretty good. It was great. Recipe...

  • Recipe: Aam Murghi Bombay

    Recipe: Aam Murghi Bombay

      Note: This recipe, from Jennifer Brennan's book, "Curries and Bugles -- A Memoir and a Cookbook of the British Raj" (HarperCollins, $25), is as delicious as you'd expect a dish that combines butter, mangoes and whipping cream with chicken and then tops it all with fried cashews. "In Bombay it...

  • Recipe: Ravioli with Ricotta and Sage Butter

    Recipe: Ravioli with Ricotta and Sage Butter

      Note: This is a dish that was mentioned in the text of an article about typical Tuscan food. There was no recipe with the article, but it sounded so incredibly delicious that Donna Deane and Minnie Bernardino, Times Food Stylists, went into the kitchen and whipped up their own version of the...

  • Recipe: Roasted Eggplant and Red Bell Pepper Soup

    Recipe: Roasted Eggplant and Red Bell Pepper Soup

      Note: An extraordinary soup from chef Patrick Healy of Champagne Restaurant; it has only 150 calories per serving. If you're not on a diet, this might tempt you to start one. 3 large Japanese eggplants Salt, pepper Extra virgin olive oil 2 sweet red peppers 1 large onion, sliced 4 cloves garlic,...

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