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Recipe

OF THE DAY

Pea Shoots with Burrata, Lemon Olive Oil, and Toasted Sesame Seeds from The Cheesemonger’s Seasons

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Fine Cooking

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October/November, 2000

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Alsatian Onion Tart

(Fine Cooking, October/November, 2000)

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Apple Brown Betty

(Fine Cooking, October/November, 2000)

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Apple Crisp

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Apple Turnovers

(Fine Cooking, October/November, 2000)

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Asian Marinated Portabella 'Steak'

(Fine Cooking, October/November, 2000)

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Basic Savory Tart Dough

(Fine Cooking, October/November, 2000)

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Beef Ragu A234Chiantigiana

(Fine Cooking, October/November, 2000)

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Buttermilk Cornbread for Stuffing

(Fine Cooking, October/November, 2000)

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Butterscotch-Topped Gingerbread with Sauteed Apples

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Cabbage, Leek & Bacon Tart

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Cabbage-Apple Compote

(Fine Cooking, October/November, 2000)

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Calabrese Pork Ragu with Fennel

(Fine Cooking, October/November, 2000)

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Cinnamon Chrysanthemums

(Fine Cooking, October/November, 2000)

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Classic Dinner Rolls

(Fine Cooking, October/November, 2000)

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Eggplant & Zucchini Compote

(Fine Cooking, October/November, 2000)

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Fennel & Onion Compote

(Fine Cooking, October/November, 2000)

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German Butter Cake

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Gingery Cranberry-Pear Tartlets

(Fine Cooking, October/November, 2000)

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Green Chile Quesadilla

(Fine Cooking, October/November, 2000)

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Lemon-Pepper Cheese Coins

(Fine Cooking, October/November, 2000)

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Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

(Fine Cooking, October/November, 2000)

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Marinated Peaches

(Fine Cooking, October/November, 2000)

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Olive Oil-Braised Collards

(Fine Cooking, October/November, 2000)

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Pastry Cream for Russian Chocolate Braid

(Fine Cooking, October/November, 2000)

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Pecan Tartlets

(Fine Cooking, October/November, 2000)

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