Chicken Vesuvio 1 whole chicken, cut into 8 pieces salt and freshly ground pepper 4 medium russet potatoes Extra virgin olive oil 10 – 12 whole garlic cloves, peeled ]]> •    8 c. peeled, seeded and chopped tomatoes•    6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes•    6 c. onions, NO]]> 3 c. whole wheat flour 1/2 c. wheat germ 2 – 4T. soy flour, optional 1 tsp. baking soda 1/2 - 1 tsp. salt 3/4 c. light molasses OR cane syrup OR maple syrup OR honey 2 c.]]> Seafood-stuffed artichokes are a New Orleans classic that can be found in restaurants ranging from humble to elegant. It’s a beautiful dish, the stuffed artichoke leaves splaying out like some]]> This recipe comes from Tom Colicchio, celebrity chef and host of the reality show “Top Chef.” But I first found it in a cookbook by another master chef, David Chang, whose New York Momo]]> Pear and raspberry tarts 1 recipe almond tart dough, recipe follows 1 beaten egg 6 T. seedless red raspberry jam 3 firm but ripe pears, preferably a more rounded variety, such as B]]> One of the easiest ways to have no-fuss midweek meals is making extras for the freezer, something that works especially well with soups and stews that can handle microwave nuking. Here’s a favor]]> I’ve been making this cold soup every summer for more than 25 years. Not only is it delicious, but it’s also incredibly easy and quick to make. There’s no cooking involved. Just cu]]> Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that]]> This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is]]> Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Lat]]> Honey and mustard are a common combination, and this simple marinade and glazing liquid makes it obvious why the combination is so popular. It’s equally good with other kinds of oily fish suc]]> Jordan and Aurora Coffey say that their Ricotta Gnocchi is an ongoing customer favorite, one so popular it’s become a staple that will always be on the menu in some form or other. It’s ]]> This is one of those classics that has as many variations as there are cooks who make it. After much experimentation, I settled on the following. It’s not difficult, but it does take some time, ]]> Mostarda – sometimes called Mostarda di frutta – is a classic Italian condiment. It is somewhat like a chutney in that it combines fruit and a savory element. In mostardas that element is ]]> 1 lb. shrimp, peeled and deveined 2 T. chopped parsley, preferably flat-leafed 8 T. (1/2 c.) unsalted butter 2 T. white wine Worcestershire sauce ¼ tsp. freshly ground white pepper, or]]> This is a cake that even folks who normally eschew cake will enjoy. It’s not overly sweet, and the addition of polenta adds a bit of crunch to the crumb. 7 T. sugar, divided, plus 3/4]]> Salt and pepper caramelized walnuts 1 1/2 c. walnut halves 1 egg white 1 tsp. coarsely ground black pepper 2 T. brown sugar, either dark or light 1 heaping tsp. coarse sea sal]]>