Artichoke salad with anchovy and capers from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 174) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy, lemony clams with pasta; Malfatti; Franny's clam pizza; Salmon with Sauternes and olive oil (Poisson à l'huile); Sautéed sole with capers and lemons (Sole Grenobloise); Ed Giobbi's rabbit cacciatora; Roast chicken with bread salad; "21" Club hamburger; White veal stew with mushrooms, corn, and sherry; Seared loin lamb chops with olives and soft polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.