Skip to main content- Lemon Crème Brûlée Tart
- Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
- Halibut with Capers, Olives, and Tomatoes
- Pasta with Fried Eggs, Caramelized Onions, and Bacon
- Scallops and Haricots Verts with Creamy Bacon Vinaigrette
- Roasted Parmesan Asparagus with Poached Eggs and Prosciutto
- Roasted Prawns with Morels and Morel Butter
- Sautéed Radishes and Sugar Snap Peas with Dill
- Turkey Piccata with Tarragon Cream
- Lemon-Pistachio Crunch Cake
- Fricassee of Beef and Fava Beans
- Lemon-Coconut Bars
- Ricotta- and Walnut-Stuffed Artichokes
- Portuguese Sausage Sandwiches with Peppers, Onions, and Olives
- Roast Racks of Lamb with New Potatoes and Mint Pesto
- Mediterranean Salad with Chickpeas and Arugula
- Chicken Breasts with Citrus Pan Sauce
- Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas
- Petits Pains au Chocolat
- Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries
- Lamb Chops with Artichokes and Rosemary
- Smoked Salmon Pasta Verde
- Herbed New Potatoes
- Salmon with Sesame and Orange-Ginger Relish
- Farmers' Market Potatoes with Saffron Aioli
- Quick Strawberry-Orange Marmalade
- Honey-Glazed Lemon Chicken
- Roasted Shallot and Tarragon Pesto
- Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflés
- Fillet of Cod with Asparagus and Prosciutto
- Tagliatelle with Shredded Beets, Sour Cream, and Parsley
- Flourless Chocolate-Orange Almond Cake
- Braised Baby Artichokes with Red Peppers and Garlic
- Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil
- Wine-Braised Ham with Shallots and Carrots
- Carrot Ring
- Matzo Balls in Southeast Asian Broth
- Linguine with Mushrooms and Parmesan Cream Sauce
- Shrimp with Lemon, Tarragon, Green Beans, and Peas
- Bresaola with Arugula, Fennel, and Manchego Cheese
- Sliced Radishes and Watercress on Buttered Ficelle
- April 2004 Table of Contents
- Lemon-Raspberry Ice Cream Bombes
- Chocolate-Orange Sorbet
- Farfalle with Mascarpone, Asparagus, and Hazelnuts
- Tarragon Pizza Bianca
- Walnut, Golden Raisin, and Fennel Seed Scones