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03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
03/21/2013
Oysters Rockefeller
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/21/2013
Upperline's Oysters St. Claude
Fried oysters are paired with a garlicky sauce in this toothsome appetizer recipe served at Upperline, a restaurant in New Orleans' Uptown neighborhood.
Issue #155
03/21/2013
Mr. B's Barbecued Shrimp
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
03/20/2013
Rhubarb Mousse
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Issue #155
03/20/2013
Spiced Braised Rhubarb
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
03/20/2013
Brigtsen's Oysters Bienville
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Issue #155
03/20/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/20/2013
Zurich Cordon Bleu
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
03/20/2013
Brennan's Turtle Soup
This silky, rich turtle soup recipe can also be made with veal shoulder.
Issue #155
03/20/2013
Cajun Seafood Boil
This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Issue #155
03/19/2013
Tart Apple Cake
The chewy, almost cookie-like crust of this cake holds tender sliced apples under a thin caramelized topping.
Issue #155
03/19/2013
Rhubarb Granita
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
Issue #155
03/15/2013
Rhett Butler Cocktail
This sweet blend of liqueur and fruit juices is served at Cedar Grove Mansion Inn in Vicksburg, Mississippi.
Issue #154
03/15/2013
Gulab Jamun (Cardamom Syrup-Soaked Donuts)
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/11/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
03/08/2013
Solyanka (Russian Sweet and Sour Beef Soup)
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
03/07/2013
Chao Shou (Sichuan Pork Wontons)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
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