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This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Pork with Mole Negro Sauce
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Flat Iron Steak with Herb Butter
The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maître d' butter. Continue...
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
This cocktail was originally served at Lindy's in New York City and is named after the fluorescent green hue imparted by the crème de menthe.
Veal Chop with Jus
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Potato-Crusted Lyonnaise Fish
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
Braised Lamb Blade Chops with Herbs
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird.
Onions Three Ways
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
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