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05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/24/2013
Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish.
Issue #157
05/24/2013
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009).
Issue #157
05/21/2013
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish.
Issue #157
05/21/2013
Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers.
Issue #157
05/21/2013
Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak.
Issue #157
05/21/2013
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Issue #157
05/20/2013
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
This ultimate cheeseburger is topped with a tangy cream and vermouth sauce.
Issue #157
05/20/2013
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Issue #157
05/01/2013
Worth the Wait James Oseland
Part of the allure of rendang is the meditative process of cooking it
Issue #156
04/15/2013
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/15/2013
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Issue #156
04/11/2013
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Issue #156
03/18/2013
Deep Dish: Classic Alsatian Stew Sophie Brickman
In Alsace, France, local breadmakers' make a luscious stew of pork, beef, lamb, and vegetables simmered in wine in a ceramic pot that's sealed with a band of dough to prevent juices from escaping.
Issue #154
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/24/2013
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
01/25/2013
In Honduras, baleadas are thick, wonderful, fresh wheat-flour tortillas folded over refried beans, crema, a sprinkling of funky queso duro, and, if you like, scrambled eggs or shredded chicken, chorizo or grilled beef, pickled vegetables or avocado.
Issue #153
01/23/2013
Owners Noah Bernamoff and his wife, Rae, introduced New York to Montreal-style "smoked meat"—a cross between corned beef and pastrami that's arguably better than both.
Issue #153
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