In this issue
Issue #119[all previous issues]
Sort by: Recipes | Features
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
This cocktail was originally served at Lindy's in New York City and is named after the fluorescent green hue imparted by the crème de menthe.
This luxurious drink was originally served at The Colony, a New York City establishment frequented by the Vanderbilts and Windsors.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This bourbon-based drink was originally served at the Noonday Club in St. Louis, Missouri.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.