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Margarett Waterbury

(collection, Margarett Waterbury)

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Broiled Halibut with Whole-Spice Rhubarb Chutney
Lettuce Soup with Marjoram and Spring Onions
Braised Chicory
Basic Bruschetta
Bruschetta with Zucchini, Anchovies, and Mint
Bruschetta with Tomatoes and Olives
Bruschetta with Bresaola, Arugula, and Ricotta
Chinook Salmon with Caramelized Fennel and Smoky Saffron Aïoli
Escarole and Hazelnut Salad
Lillet Blanc Blackberry Sauce
Seared Scallops
Pasta with Clams, Leeks, Ham, and Potatoes
Grilled Leeks with Mustard-Anchovy Vinaigrette