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04/10/2013
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
04/10/2013
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/10/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/10/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/10/2013
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella in this Neapolitan pizza recipe.
Issue #156
04/10/2013
A buttery pistachio purée bolsters this mortadella and mozzarella pizza.
Issue #156
04/10/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
03/20/2013
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
03/20/2013
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Issue #155
03/19/2013
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
03/19/2013
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/19/2013
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
03/19/2013
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
03/12/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
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
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/23/2013
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
Issue #154
02/23/2013
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.
Issue #154
02/23/2013
The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it.
Issue #154
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