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Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
This recipe was shared with us by a New York City-based opera singer and creative home cook.
Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Fried Chicken Livers
Our deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list. Continue...
Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Sara’s Roast Chicken with Sage and Garlic
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
The Ultimate Grilled Cheese Sandwich
The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter. Continue...
Sautéed Collard Greens
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
This mildly spicy chickpea recipe is perfect served with puffy fried flatbreads and chutney.
This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright.
Pineapple Upside-Down Cake
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
Black & White Brownies
These fudgy swirled brownies are made creamy by the addition of cream cheese.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
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