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Issue #150[all previous issues]
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There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Everybody in France seems to eat croissants daily, especially pain au chocolat.
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.