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03/01/2007
Shrimp Boil
The key to creating an authentic and delicious shrimp boil is to concoct a spicy brew in which to cook the shrimp.
Issue #100
03/01/2007
Yuca Hervida (Boiled Yuca)
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
Issue #100
08/28/2007
Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise)
This French dish is a delicate and delicious way to prepare salmon.
Issue #98
09/04/2007
Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde)
A Creole favorite, this dish is a hearty addition to any brunch.
Issue #97
09/04/2007
Sausages and Gravy with Stone-Ground Grits
This hearty dish of sausage and grits is stick to the ribs good.
Issue #97
01/16/2008
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Issue #96
01/16/2008
Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
Issue #96
01/16/2008
Venison Goulash (Ozpörkölt)
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Issue #96
01/16/2008
Huê´-Style Spicy Beef and Rice Noodle Soup (Bún Bò Huê´)
This spicy noodle soup is an invigorating brow wiper.
Issue #96
01/17/2008
Spareribs and Dried Tofu Stick Soup
In China, mildly flavored soups like this one are served in small bowls to be sipped along with meals in lieu of tea or water.
Issue #95
01/17/2008
Sooke Harbour House Duck with Duck Jus and Green Beans
This simple but hearty dish showcases the rich flavor of the duck.
Issue #95
01/17/2008
Panfried Lamb Kebabs with Bulgur Pilav
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
Issue #95
01/25/2008
Asparagus with Osetra Caviar
This vegetable dish is a work of art in both appearance and flavor.
Issue #94
01/28/2008
Pocho Clams
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
Issue #93
01/28/2008
Fish Cakes
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
01/28/2008
Nopales Salad with Jalapeño Dressing
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Issue #92
01/28/2008
Jennifer Hyman's Beet Jam
This sweet-tart jam is best served with matzoh.
Issue #92
01/28/2008
White Beans with Sage
Simple, savory and the perfect accompaniment to a hearty meal.
Issue #92
01/28/2008
Fresh Peas with Prosciutto
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
01/28/2008
Cold Tripe Salad
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
Issue #92
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