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03/19/2013
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
03/19/2013
This silky, rich turtle soup recipe can also be made with veal shoulder.
Issue #155
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
02/17/2013
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
01/30/2013
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/17/2012
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
12/14/2012
An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
Issue #152
12/13/2012
The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
Issue #152
12/10/2012
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Issue #152
12/05/2012
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
Issue #152
11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/13/2012
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
10/28/2012
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
10/15/2012
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
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