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09/15/2010
An explanatory guide on different types of ducks to use for cooking.
Issue #132
09/19/2011
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Issue #131
07/18/2010
Peloponnese home cook Maria Xerakia gave us this recipe for roasted summer vegetables, which pairs well with roasted lamb.
Issue #131
07/15/2010
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Issue #131
08/13/2012
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
05/24/2010
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Issue #130
03/03/2010
Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken. Continue...
Issue #127
06/01/2012
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Issue #126
02/02/2010
Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue...
Issue #126
12/17/2009
These tender radishes are a fine accompaniment for grilled steak or roast chicken.
Issue #126
12/15/2009
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Issue #125
11/25/2009
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
Issue #124
10/13/2009
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Issue #124
10/13/2009
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
Issue #124
03/11/2009
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
03/26/2010
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
01/05/2009
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Issue #117
01/05/2009
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
Issue #117
01/05/2009
This recipe was shared with us by a New York City-based opera singer and creative home cook.
Issue #117
01/02/2009
Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.
Issue #117
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