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09/30/2011
T'fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/28/2011
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Issue #141
09/27/2011
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/14/2011
Brown Derby
Named for the famous hat-shaped restaurant, this bourbon cocktail was the signature drink at LA's 1930s Vendome Club.
Issue #141
09/14/2011
Greenpoint
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
09/14/2011
Hot Coconut Milk Punch
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
La La Lola
Jill Schulster of Manhattan's Joe-Doe restaurant created this riff on a cherry cola, which uses cola ice cubes to keep the flavor robust.
Issue #141
09/14/2011
Rosemary-Rubbed Beef Tenderloin
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/14/2011
White Whiskey Punch
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
09/14/2011
Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
09/10/2011
Kreplach Soup (Chicken Dumplings in Broth)
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
09/10/2011
Lokshen Kugel (Savory Noodle Kugel)
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
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