In this issue
Issue #44[all previous issues]
Sort by: Recipes | Features
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
The fresh and zesty green sauce pairs perfectly with the smokey flavor of the grilled sirloin.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.