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Appears in
#96
A Platter of Figs and Other Recipes
By
David Tanis
Published
2008
About
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Recipes
Contents
Menu Nineteen: Tapas Party
Octopus Salad with Pickled Onions and Pimentón
Potato and Salt Cod Tortilla
Sea Scallops a la Plancha
Black Paella with Squid and Shrimp
Membrillo and Sheep’s-Milk Cheese
Menu Twenty: Slow Beef
Watercress, Beet, and Egg Salad
Braised Beef with Celery Root Mashed Potatoes
Roasted Apples
Menu Twenty-One: Nuevo Mexico
Avocado Quesadillas
Spicy Pickled Vegetables
Green Chile Stew
Bizcochitos
Menu Twenty-Two: Feeling Italian, Part III
Orecchiette al Forno
Lamb Osso Buco with Orange, Lemon, and Capers
Persimmon Pudding
