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10/18/2012
Hongshao Qiezi (Red-Cooked Eggplant)
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/17/2012
Poutine (French Fries with Gravy and Cheese Curds)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/15/2012
Chicken Liver Pâté
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
10/15/2012
Cold Sesame Noodles
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
10/10/2012
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
10/08/2012
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
10/05/2012
Gougères (Cheese Puffs)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/12/2012
Scotch Eggs
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
Issue #150
09/11/2012
Twice-Baked Potatoes
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/09/2012
Aloo Samose (Indian Spiced Potato Pastries)
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Issue #150
09/05/2012
Ful Medames (Stewed Fava Beans)
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
09/05/2012
Kasha Varnishkes (Bow-Tie Pasta with Buckwheat Groats)
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.
Issue #150
09/04/2012
Mulligatawny
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
09/04/2012
Colcannon
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
09/04/2012
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
09/04/2012
Cong You Bing (Scallion Pancakes)
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
Issue #150
05/08/2013
Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Issue #149
08/27/2012
Casa Dragones Guacamole
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
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