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Issue #112 04/29/2013 Pork Kebabs with Cucumber–Mint Yogurt Sauce Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue... Issue #111 12/19/2007 Spiced Sausages with Red Pepper and Eggplant Sauce These Croatian sausages are skinless and spicy. Issue #108 11/06/2007 French Onion Soup Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. Issue #107 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 08/23/2007 Lobster Thermidor This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce. Issue #105 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 08/29/2007 Tamarind-Glazed Pork Chops These sweet and sticky pork chops go well with mashed potatoes. Issue #98 09/04/2007 Broiled Grapefruit This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red. Issue #97 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/28/2008 Fish Pie This hearty and rich fish pie is more of a casserole than a "pie". Issue #93 01/25/2008 Cockle Fritters with Aïoli These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli. Issue #93 10/29/2012 Garides Saganaki (Shrimp with Tomatoes and Feta) The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki. Issue #85 10/24/2007 Baked Chicken with Cheese and Cream Sauce This rich, comforting dish is the perfect meal to eat on a cold winter night. Issue #83 10/24/2007 Hot Brown This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel. Issue #81 12/11/2007 Bongo Bongo Soup This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup. Issue #80 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 « Previous 1 2 3 4 5 . . .7 Next »