Food
Food

Top 12 recipes of 1992

  • Recipe: Roasted Duck with Sauteed Apples and Honey

    Recipe: Roasted Duck with Sauteed Apples and Honey

      Note: This recipe from "Simply French," Patricia Wells' book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It's a small thing, but tilting the duck on the platter after the cooking really does result in a much moister breast....

  • Recipe: Chocolate-Buckwheat Tart

    Recipe: Chocolate-Buckwheat Tart

      Note: Anybody interested in baking with whole grains ought to invest in Ken Haedrich's new book, "Home for the Holidays: Festive Baking With Whole Grains. " Consider the following tart. On the face of it, chocolate and buckwheat don't sound compatible. But Haedrich points out that since both...

  • Recipe: Satsivi (Chicken With Walnuts)

    Recipe: Satsivi (Chicken With Walnuts)

      Note: For a fall story on walnuts, we turned up this complexly flavored stew from "Please to the Table: The Russian Cookbook," by Anya von Bremzen and John Welchman. The intricate blending of spices is typical of Georgian cooking. 2 pounds chicken breasts with bone, well rinsed and patted dry...

  • Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)

    Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)

      Note: Farsumagru -- it's Sicilian for "false lean" -- is steak stuffed with meats, cheeses, eggs and vegetables and then rolled to look like a roast. When sliced it's absolutely beautiful. It's most commonly seen on buffet tables, served at room temperature, but it's terrific hot out of the roasting...

  • Recipe: Barley Risotto

    Recipe: Barley Risotto

      Note: From a story on a day behind the scenes at Joachim Splichal's Patina restaurant, this recipe is neither low-fat nor fast. But one taste and you'll understand why--despite the winds of fashion--this kind of cooking is still in favor. After completing the cooking process--including 4 1/2...

  • Recipe: Pork and Tomatillo Chili

    Recipe: Pork and Tomatillo Chili

      Note: This recipe from a story on chili-style dishes from around the world is one of those things that people just can't stop eating; friends have been known to have thirds and then smile with slight embarrassment and serve themselves some more. Part of its appeal is that it smells so good while...

  • Recipe: Luk-Yue's Pan-Fried Tri-Shredded Yee-Fu Noodles

    Recipe: Luk-Yue's Pan-Fried Tri-Shredded Yee-Fu Noodles

      Note: Rowland Heights' Luk Yue restaurant, featured in our series of neighborhood Cooks' Walks, gave us this recipe, which shows the brilliance of simple, flavorful food. The noodles come together in no time and are delicious. Whenever they appeared in The Times Test Kitchen, a line formed for...

  • Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)

    Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)

      Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would accompany the lamb in Aix-en-Provence, where Ces'...

  • Recipe: Paul Bocuse's Stuffed Cabbage

    Recipe: Paul Bocuse's Stuffed Cabbage

      Note: Paul Bocuse is probably the world's most famous chef; he's not somebody you associate with hearty, homey dishes. But this recipe proves that a truly great chef can bring something special to even the most rustic fare. 1 sheet caul fat or kitchen string 5 or 6 slices country-style bread...

  • Recipe: Lamb Bastids

    Recipe: Lamb Bastids

      Note: Melissa Manchester says her mom, Ruth, "always goes into the kitchen in a crisis." Another of our Great Home Cooks, her Lamb Bastids (you have to say it with a New York accent to understand) certainly caused a panic in the Test Kitchen. Juice of 3 lemons (about 1/2 cup) 2 (14-ounce) bottles...

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