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Issue #132[all previous issues]
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Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
This delicious chocolate chip cookie recipe is based on one published in The Essential New York Times Cookbook (Norton, 2010).
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.