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02/06/2012
Brigadeiros Leticia Moreinos Schwartz
Decadent and chewy brigadeiros are a beloved Brazilian treat.
Issue #144
02/02/2012
Beurre Manié Kellie Evans
Beurre manié — a mix of butter and flour — is one of the best ways to thicken a sauce or a soup, period.
Issue #144
01/31/2012
San Antonio Tex-Mex The Editors
San Antonio's puffy taco is the epitome of Tex-Mex cuisine, taking a south-of-the-border element like the tortilla , pumping it up, and heaping it with American-size quantities anything you fancy.
Issue #144
01/31/2012
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Issue #144
01/30/2012
Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant.
Issue #144
01/27/2012
Judith Jones Madhur Jaffrey
I was first introduced to Knopf editor Judith Jones very shortly after I had submitted my first cookbook manuscript to her. This was the late 1960s.
Issue #144
01/26/2012
New Fish Cookbooks The Editors
Thank heavens for the recent bonanza of fish cookbooks.
Issue #144
01/25/2012
The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana.
Issue #144
01/24/2012
Crabby Jack's Betsy Andrews
Back in 2005, three months after Hurricane Katrina, I found myself in New Orleans, fumbling through shifts in restaurant kitchens and reporting on the tentative first steps in rebuilding the city's dining scene.
Issue #144
01/24/2012
Vuelve a la Vida The Editors
This seafood cocktail is the most delicious hangover cure we've ever tasted.
Issue #144
01/23/2012
New Stockholm Cuisine Alexander Lobrano
A guide to the best new restaurants in Stockholm, Sweden.
Issue #144
01/23/2012
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
Issue #144
01/20/2012
Meat Loaf The Editors
When we need comfort, we make meat loaf. So universally gratifying, it's a global food with countless variations.
Issue #144
01/20/2012
Classic cured salmon is served with a bright mustard-honey sauce in this recipe.
Issue #144
01/19/2012
Old Gourmets The Editors
We're still mourning Gourmet, which ceased publication after 68 years in 2009.
Issue #144
01/19/2012
Fresh chorizo, without a casing, is simple to make; here, it features in a potato dish.
Issue #144
01/18/2012
Picardie Tumblers Anna Stockwell
We love these versatile, virtually unbreakable glasses, a standby of Parisian bistros and cafés.
Issue #144
01/18/2012
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
01/17/2012
Cognac Cocktails David Wondrich
During the 100-odd years between the War of 1812 and World War I, when American bartenders perfected the fine art of mixing drinks, American drinkers liked their cocktails, punches, fizzes, sours, and even mint juleps made out of good French brandy, preferably cognac brandy—the smoothest of grape-based spirits.
Issue #144
01/17/2012
Posh Nosh The Editors
There's no better send-up of food television than this hilarious spoof cooking show from the BBC.
Issue #144
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