Beef Wellington . . . a decadent ménage-a-trois featuring chateaubriand, liver paté, and puff pastry (3/22/06)

Branzini . . . admire its tiny, yet menacing, jaws (10/25/06)

Breadfruit . . . sometimes moldy-looking green basketballs turn out to taste good (3/22/06)

Cheese Soufflé . . . look quickly, before it falls! (3/22/06)

Corned Beef . . . it's boiled; it's pickled; it's good (3/22/06)

Cream Puffs . . . cream puffs are one of those desserts that look great, taste great, and will generally impress the hell out of dinner guests (3/13/07)

Death By Dulce . . . the Blue Cleaver's library of vintage cookbooks is often a source of culinary inspiration, but this time it's a source of sweet and creamy danger! (10/20/06)

Eddoes . . . some eddoe, some eddon't know what to do with a fuzzy tuber (3/22/06)

Ginkgo Nuts . . . smells like hell, tastes like, uh, chestnuts (11/9/10)

Hoagie Dip . . . exactly what it sounds like: a hoagie rendered into scoopable form (2/3/07)

Lily Bulbs . . . don't go to a garden store to get your eatin' bulbs, head to an Asian supermarket (3/13/07)

How To Cook A Live Lobster Primer . . . when you've got crustacean murder on your mind (3/22/06)

Pastillage . . . growing up doesn't mean you must stop playing with your food (3/22/06)

Pickled Eggs . . . share the love of hearty, vinegary snacks (7/31/07)

Ramps . . . ah, ramps -- you were once such wild onions (3/13/07)

Red Beet Salad With Sour Cream Dressing . . . get in on the trendsetting cuisine of . . . Norway? (3/22/06)

Water Spinach . . . Chinatown's produce stands offer many items that make only fleeting seasonal appearances (3/13/07)