2 large artichokes, prepared for stuffing and held in acidulated wate ...

Dressing ¼ cup freshly squeezed lime juice ...

2 lb. fresh, firm-fleshed fish (halibut, salmon, etc.) ...

⅓ lb. whole dates, preferably Medjool ½ ...

For the fried chicken 1 (3½ lb.) chicken (prefera ...

Cake 2 cups sugar (see Note) 1 ...

5 lb. cabbage 3 Tbsp. sea salt

4 oz. suet ⅔ cup freshly grated bread ...

Stock ~ The parings and fibrous inner cores of the pars ...

3 cups lukewarm water (85 to 105 degrees) 1½ ...

11 Italian plums, halved and pitted 8 Tbsp. ...

Crust ⅔ cup vegetable shortening, chilled ...

Salmon cakes 1 salmon fillet (12 ounces), skin and pin ...

½ cup whole-wheat flour, preferably stone-ground ...

3 lb. medium to large shrimp, peeled and de-veined, or 3 to 4 lbs. c ...

1 cup white sugar or organic evaporated cane juice ...

Cake 2⅓ cups all-purpose, unbleached flour ...

5 medium white potatoes, either floury or waxy, peeled and cut into c ...

Fondue 1¼ cups apple cider 1 ...

2 cups all-purpose flour 1 tsp. salt ...

4 halibut fillets without skin (6 to 8 ounces each) ...

6 oz. chopped roasted hazelnuts 9 oz. caster ...

3 cups unbleached all-purpose flour, or 1½ cups unbleached all- ...

Cake 4 eggs ¾ cup vegetab ...