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10/17/2000
Lamb and Cheese Pie
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
Issue #43
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
10/24/2000
Little Sandals' with Árbol Chile Sauce
These are smaller than traditional huaraches.
Issue #36
03/08/2007
Pupusas
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
Issue #32
03/04/2002
Fresh Mushroom Cutlets with Mornay Sauce
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
Issue #26
03/18/2002
Duck with Apple and Cherry Sauce
The meaty breasts of moulard ducks work best in this recipe.
Issue #19
09/10/2007
Vegetable Curry
Browning curry powder intensifies its flavor and color and is recommended for this recipe.
Issue #10
09/10/2007
Whole Fish with Ginger
Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish.
Issue #10
01/23/2007
Semolina with Vegetables
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.
Issue #4
07/05/2010
Southern Fried Chicken
Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue...
Does Not Apply
Source: NOLA Cuisine
06/14/2009
Corned Beef Hash
Peppery corned beef adds a bite to potato hash, and makes a perfect bed for a poached egg.
Does Not Apply
Source: Serious Eats
06/03/2009
Yeasted Buckwheat Pancakes
Top these buckwheat pancakes with sauteed apples and enjoy a sweet and hearty start to your day.
Does Not Apply
Source: Star Chefs
06/20/2008
Green Bean Casserole
Fried onions dress up this classic American casserole.
Does Not Apply
Source: Food Network
05/13/2008
Trinidadian Split Pea Fritters (Pholourie)
Bring Trinidadian street food to the table with this recipe for pholourie bubbles of fried split pea flour lightly coated in mango chutney.
Does Not Apply
Source: Trini Gourmet
01/08/2008
Wild Honey and Sage-Glazed Chestnuts
Sweet chestnuts are often incorporated into standby Thanksgiving sides, but this recipe allows them to stand alone in all their glory. Meaty in texture, sage leaves bring out their natural sweetness.
Does Not Apply
Source: Cooking Local and Organic in the Northwest
02/06/2007
Spicy Mashed Vegetable Curry with Rolls
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.
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