These crispy pork smash burgers from F&W food editor Paige Grandjean, inspired by the classic Vietnamese sandwich, are topped with quick-pickled carrots, daikon, and a spicy chile mayonnaise.. Get the Recipe.
This tangy soup, like many desserts made with red wine, will pair with a wide range of reds.Mark Slater, Michel Richard's longtime wine director, likes to match it with the rose-scented nonvintage Quady Elysium, a sweet California wine made from the obscure Black Muscat grape..
Originally appeared: April 2008.2 dozen stuffed clams.1 celery rib, chopped.1/2 small onion, chopped.
1 small carrot, chopped.24 cherrystone clams, scrubbed.
Two 1-inch-thick slices of white bread, crusts removed and bread cubed.
1/2 cup minced bacon.Let cool for 30 minutes.. Make the icing:.
Whisk together confectioners’ sugar, butter, milk, lemon juice, and salt in a small bowl until mixture is thickened.Drizzle over rolls; garnish with finely chopped pistachios.
Serve warm or at room temperature.. Make Ahead.The finished, iced rolls can be stored at room temperature in an airtight container overnight..
(Editor: Adjustable Stabilizers)