In this issue
Issue #153
Creamy and rich, this is the best chocolate pudding recipe we know.
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour.
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.
