RECIPE

The Good Egg

Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

05/19/2009 By David Welch

RECIPE

Citrus Maximus

Blood Orange, Olive and Mint Salad.

05/19/2009 By David Welch

RECIPE

Go Savory

Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.

05/19/2009 By Ashley Griffin

Delectables

Smear Campaign

Chicken Liver Mousse: Just about every restaurant in town serves chicken liver pâté, but not all versions are created equal. One chef divulges his secret recipe.

05/19/2009 By Nancy Rommelmann

FEAST

Oil’s Well

For garnishing and dipping, it pays to invest in good olive oil reserves.

05/19/2009 By Seth Lorinczi

Article

Springing a Leek

Sometimes this sweet lily demands something more than a supporting role: Poached Leeks With Mustard Vinaigrette

05/19/2009 By Camas Davis

Article

My Charcuterie Amour

Move over, Oscar Mayer; there’s a new salami in town.

05/19/2009 By Seth Lorinczi

FEAST

Czech Please!

Take comfort in the manifold charms of Central European cuisine.

05/19/2009 By Seth Lorinczi

SAVOR

Roots Rock

Dig these winter vegetables for seasonal surprises.

05/19/2009 By Seth Lorinczi

RECIPE

Green Revival

Fava Bean-Feta Vinaigrette: Goodbye, potatoes and kale. The high season for earthy, musky fava beans is here.

05/19/2009 By Nancy Rommelmann

RECIPE

Divine Dish

Autumn Comfort Mac: Our fearless food correspondent attends a local recipe contest in search of transcendent mac ’n’ cheese.

05/19/2009 By Nancy Rommelmann