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04/29/2013
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
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
07/27/2011
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
05/18/2012
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Issue #103
04/06/2010
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. Continue...
Issue #103
04/02/2007
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
03/01/2007
This simple stew represents a typical way of preparing fish throughout northern Peru.
Issue #100
03/01/2007
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
Issue #100
03/01/2007
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
Issue #100
01/16/2008
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
Issue #96
11/16/2007
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Issue #80
03/06/2007
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
Issue #78
02/13/2007
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
Issue #78
12/12/2005
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
12/05/2005
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
Issue #75
12/05/2005
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
12/05/2005
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
11/17/2005
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Issue #73
11/14/2005
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Issue #72
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