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12/30/2012
Barbecue Potato Chips
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
Colts Neck Toddy Cocktail
This warming drink gets a bittersweet accent from Cardamaro, a cardoon-flavored digestif.
Issue #153
12/17/2012
Navy Blue Blazer Cocktail
A riff on perhaps the original flaming cocktail, this complex libation contains three kinds of rum.
Issue #153
12/17/2012
Whiskey Sour with Marmalade
Bartender Jeffrey Morgenthaler of Portland, Oregon's Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour.
Issue #153
12/17/2012
Homemade Black Licorice Twists
These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly.
Issue #153
12/17/2012
Big Red Cocktail
Navy-strength gin, containing upward of 57 percent alcohol, gives this aromatic drink its kick.
Issue #153
12/15/2012
Honey Buttermilk Biscuits
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.
Issue #153
12/15/2012
Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
12/15/2012
Ohio Nachos
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Issue #153
12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
12/15/2012
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
12/15/2012
Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
Hangtown Fry
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
Issue #153
12/15/2012
Keens' Steakhouse Prime Rib Hash
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
12/15/2012
Penne Bolognese
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
12/15/2012
Alice Medrich's Chocolate Pudding
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Blueberry Pie Milk Shake
This recipe comes from the Hamburg Inn No. 2 in Iowa City, Iowa.
Issue #153
12/15/2012
Classic Caramel Corn
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
12/15/2012
Duarte's Cream of Artichoke Soup
Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself.
Issue #153
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