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Issue #129[all previous issues]
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Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting.
Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat.
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
This oil adds flavor and heat to everything from roasted meats to grilled fish.
Serve this dish with large pieces of the cracked crab right in the broth.
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.