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11/10/2010
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/07/2010
Boudin-Stuffed Turkey Breast
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
10/06/2010
Joues de Boeuf Confites (Braised Beef Cheeks)
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Issue #133
10/30/2011
Spelt Risotto with Beets and Horseradish
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Issue #132
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
07/18/2010
Marinated Sardines (Sardeles Ladolemono)
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
04/25/2013
Japanese Pickled Cucumbers (Kyuri Zuke)
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
08/13/2012
Roast Pork with Summer Vegetables
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
09/02/2011
Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia.
Issue #130
02/22/2011
Soy-Marinated Tuna (Maguro no zuke Donburi)
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
06/11/2010
Jerk Chicken
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. Continue...
Issue #130
07/21/2011
Marinated Octopus Salad
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Issue #127
12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
10/13/2009
Sauerkraut
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
10/13/2009
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
09/04/2009
Soy-Honey Marinade
This delicious marinade brings out lamb's natural sweetness.
Issue #123
03/25/2010
Soy Sauce–Marinated Ribs
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
04/21/2011
Miso-Marinated Salmon with Green Sauce
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Issue #112
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