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Issue #106[all previous issues]
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Fresh orange and grapefruit juice add zest to this seasonal staple.
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
This delicate bean dish is a sophisticated take on a holiday classic.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
Salsify is a vegetable with an air of mystery.
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).