In this issue
Issue #150
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
This essential cocktail combines scotch, Cherry Heering, vermouth, and orange juice for a smoky-sweet effect.
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
This rendition of ground beef patties topped with a luscious and intensely savory mushroom gravy was once a signature dish at grand old restaurants like New York's Delmonico's.
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing.
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
