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Beignets: French Donuts from Paris to Provence

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Gourmet

MAGAZINE

April, 1996

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appetizers(3) | beef(2) | bread(2) | cake(3) | chicken(3) | desserts(9) | fish(9) | fruit(9) | lamb(2) | main(19) | nuts(8) | pasta(2) | pork(3) | salad(5) | sandwiches(4) | sauce(3) | scallops(2) | sides(11) | soup(5) | vegetarian(3)

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African Peanut Soup

(Gourmet, April, 1996)

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Artichoke, Walnut, And Mesclun Salad

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Asian Pork Tenderloin Fallom

(Gourmet, April, 1996)

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Asparagus Flans

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Asparagus, Prosciutto, And Goat Cheese Galettes

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Aunt Tom’s Italian Cream Cake

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Barley Risotto Carter

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Bouillabaisse Linder

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Braised Lamb Shanks With Dried Fruits

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Broiled Salmon With Curried Eggplant Chutney And Steamed Haricots Verts And Potatoes

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Caraway Rice Cakes

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Carrot, Fennel, And Orange Soup

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Cherry Tomato, Ricotta, And Olive Galettes

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Chocolate Spoonful Cake

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Cod Fillet With Roasted Vegetable Ragout

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Gai Pad Bai Gaprow

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Gai Yang

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Goat Cheese With Chile Morita And Piloncillo Sauce

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Grandmother Craft’s Orange Bread

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Grilled Flank Steak And Red Onion With Orange Gremolata

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Grilled Tuna With Warm White Bean Salad

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Khao Neeo

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Khao Neeo See Dam

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Khao Plow

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Lemon Verbena Pound Cake With Strawberries

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