Articles from Art Culinaire (June 22, 2011)

Title	Author	Type	Words
"A forge to be reckoned with".	Forgione, Marc		850
"Arroz" de pato (serves 6).		Recipe	354
"Rocky road" (serves 8).		Recipe	545
"Vitello Tonnato" (serves 4).		Recipe	466
'Bama boy makes way to chi-town--gets keys to castle.	Biggers, Greg	Interview	1277
A stimulating smorgasbord at Smorgasburg.			2526
Abalone with herb-smoked sardines and encapsulated cucumber (serves 6).		Recipe	465
Bacon ice cream with pig fat pizzelle (serves 6).		Brief article	292
Blowfish tail with rhubarb ribbons and black garlic sauce (serves 6).		Recipe	208
Bocalhau-Cureci Bacalhau in zucchini blossoms (Serves 16).		Recipe	488
Braised pig ear with cured egg yolk and honey mustard (serves 6).		Recipe	478
Brooklun soul rood and its manu lauers of simplicitu.	McDonald, Brad	Interview	737
Buttermilk panna cotta with peach marmalade and chamomile gelee (serves 12).		Recipe	537
Chilled eight ball squash soup with goat cheese-stuffed tempura blossoms (serve 8).		Recipe	277
Chilled peach soup (serves 6).		Recipe	317
Dark and stormiest (serves 4).		Brief article	134
Doughnut peach frittelle with morello cherry sorbet (serves 4).		Recipe	685
Duck dumplings (serves 10).		Recipe	476
Duck necks with garlic chive puree (serves 6).		Recipe	363
Duck Ssam (serves 10).		Recipe	590
El Alentejo (serves 6).		Recipe	633
Fluck liver crostino with pickled ramp seeds (serves 2).		Brief article	134
Fluke roasted on the bone (serves 0).		Recipe	398
Fromage de tete with pickled mustard seeds (Serves 18).		Recipe	543
Frozen caramel souffle (serves 6).		Recipe	441
Grilled cuttlefish with peaches, tomatoes and arugula (Serves 2).		Recipe	209
Guinness creamsicle (serves 4).		Brief article	174
Hamachi (serves 4).		Recipe	355
Haute, humble and home on the Hudson.		Interview	1386
Hops and flowers martini (serves 4).		Brief article	152
Hungry hands.			794
In the beginning.			413
Italian peach cookies (yields 24 cookies).		Recipe	350
Kanpachi with katsuobushi and shiso (serves 2).		Recipe	338
Let them eat fish.	Stollenwerk, Mike		639
Lobster panna cotta with gooseberries and country ham (serves 8).		Recipe	331
Mackerel sandwich (serves 10).		Recipe	338
Mangalitsa pig cheek, heart and lardo in gazpacho (serves 4).		Recipe	621
Market vegetables (serves 4).		Recipe	336
Mozzarella fresco with grilled white peaches (serves 10).		Recipe	289
Muscovy duck breast (serves 4).		Recipe	638
Nori cornet with pear, guanciale and sea urchin roe (serves 10).		Recipe	397
Pancetta-encrusted lamb tongue with Greek salad (serves 8).		Recipe	666
Pata Negra with melon-almond powder (serves 4).		Brief article	213
Peacher.		Poem	171
Porchetta and caramelized peaches with wild chicory and pork sauce (serves 12).		Recipe	362
Rabbit and sweetbread terrine with peach mostarda and purslane (serves 12).		Recipe	703
Red wine-poached peaches with peppercorn gelafo (Serves 12).		Recipe	789
Ricotta gnudi (serves 4).		Brief article	288
Roasted bone marrow and Alaskan king crab (serves 6).		Recipe	394
Scallop crudo on chips with kumquat and ginger (serves 10).		Recipe	429
Shaking hands with scam bar chef Ryan Miller.	Miller, Ryan		479
Skate chips with Parmesan and truffle (serves 6).		Recipe	528
Spaghetti alla bottarga with preserved lemon (serves 8).		Recipe	315
Spanish mackerel with lamb breast and smoked eggplant puree (Serves 6).		Recipe	737
Squab with pickled cherries and cocoa-cherry jus (selves 4).		Recipe	432
Squid with scallop mousse and Piquillo pepper puree (Serves 6).		Recipe	475
Sweetbreads and Porcini-stuffed peach (serves 4).		Recipe	388
The case for warm beer.			1556
The Craftsmen of Lincoln.		Restaurant review	615
Veal trio (serves 4).		Recipe	951
Warm chocolate porter (serves 4).		Brief article	111
When pigs fly.	Goncalves, Anthony	Interview	652
White Peking duck breast with cured watermelon (serves 4).		Recipe	394