Betty Fussell
Food writer
Recipes
A Country Syllabub
Betty Fussell · NYT Cooking
Alaskan Halibut With Crayfish Sauce
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Betty Fussell
An Everlasting Syllabub
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Beggar's Chicken
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Coconut Cream
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Coconut Creamed Corn With Ginger
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Conch Steam
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Eight-Treasure Rice Pudding
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Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.
Finnican Soup
Betty Fussell · NYT Cooking
Grilled Chicken Breast With Black Beans And Goat Cheese Sauce
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Betty Fussell
Grilled Corn With Tarragon-Chipotle Butter
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Kasu Cod
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Betty Fussell
Old Sour
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Oyster Mushroom Timbales With Smoked Duck And Hazelnuts
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Betty Fussell
Palomilla
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Shrimp Chilau (Shrimp Creole-Style)
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Shrimp In Green Tea
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Vinegar Carp
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