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04/10/2013
To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
Issue #156
03/19/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
01/08/2013
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Issue #153
12/15/2012
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Issue #153
12/15/2012
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
Issue #153
12/13/2012
Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly and pomegranate molasses. Ask your butcher to partially expose the shank, which you can use as a sort of handle for easier carving.
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
The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist.
Issue #152
11/20/2012
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Issue #151
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/09/2012
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Issue #151
11/05/2012
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Issue #151
10/15/2012
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Issue #151
10/12/2012
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
07/18/2012
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
07/17/2012
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
Issue #149
03/16/2012
Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
Issue #146
01/18/2012
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
12/21/2011
If you can't find prawns, purchase the largest head-on shrimp available for this dish, which came to us from Vitaly Paley, the chef and co-owner of Paley's Place in Portland, Oregon.
Issue #144
12/19/2011
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
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