 For the mignonette sauce:
1/2 cup dry red wine, such as Cabernet
Sauvignon, Zinfandel or Pinot Noir
3 to 4 Tbs. red wine vinegar
4 shallots, minced
1/8 tsp. red pepper flakes
Freshly cracked black pepper, to taste
Crushed or shaved ice
36 oysters in the shell
Lemon wedges for garnish
Fresh flat-leaf parsley sprigs for garnish
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 1/2 lb. fresh goat cheese, at room temperature
1/2 cup moist-packed dried figs,
stems trimmed and finely chopped
1/4 cup thinly sliced green onion,
including white and light green portions
1/4 cup finely chopped walnuts
1/2 tsp. kosher salt
2 pieces soft lahvosh, each cut into a
12-by-6-inch rectangle
4 tender lettuce leaves, such as butter
or leaf lettuce
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 2 cups drained canned chickpeas, liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more, to taste
2 to 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Salt, to taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley
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 10 large, brined grape leaves, rinsed and
patted dry
1 small round Camembert cheese, well chilled
2 Tbs. basil pesto, homemade (see related
recipe at right) or purchased
Coarse country bread slices, preferably walnut
or black olive bread, for serving
Extra-virgin olive oil for brushing (optional)
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 1 Tbs. olive oil
2 Tbs. fine dried bread crumbs
24 large dates, preferably Medjool
1/4 lb. soft fresh goat cheese
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 Tbs. extra-virgin olive oil
1/2 small yellow onion, chopped
1 small garlic clove, crushed
4 large chicken livers, trimmed of membranes
and connective tissue
Salt and freshly ground pepper, to taste
1/4 cup vin santo
2 salt-packed anchovy fillets, rinsed, or 2 olive
oil–packed anchovies
1 Tbs. capers, rinsed and minced
1/2 cup chicken broth, if needed
4 Tbs. (1/2 stick) unsalted b...
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 1/4 cup plus 1 Tbs. fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 carrot, peeled
1 small celery root, peeled
1 jicama, peeled
1 fennel bulb
1 Bosc pear, cored
1 Granny Smith apple, cored
1 head radicchio, cut into 1/2-inch wedges
2 endive, quartered, root end kept intact
8-oz. piece of Parmigiano-Reggiano cheese
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 For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns
1 large sweet onion, such as Vidalia or
Walla Walla
1 lb...
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 2 cups dried cannellini beans
8 Tbs. extra-virgin olive oil
3 garlic cloves
1 fresh sage sprig
6 to 8 peppercorns
Salt and freshly ground pepper, to taste
4 slices coarse country bread,
each about 3/4 inch thick
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 1 large globe eggplant, about 1 lb
For the baguette toasts:
2 baguettes, each cut on the diagonal into
slices 1/2 inch thick
1/2 cup extra-virgin olive oil
4 garlic cloves
2 tomatoes, peeled and chopped
1/2 yellow onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 Tbs. extra-virgin olive oil
1/2 cup pitted and coarsely chopped Kalamata
olives
1/4 cup coarsely chopped ...
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