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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
09/11/2012
Angel Food Cake
Named for its light, fluffy texture and ethereal, pale crumb, the secret to making this simple cake is beating the egg whites until they are stiff and voluminous, and gently folding in the dry ingredients.
Issue #150
09/08/2012
Lamingtons
Likely named for a 19th-century governor of Queensland, these chocolate- and coconut-enrobed cubes of cake are now an Australian favorite.
Issue #150
09/08/2012
Butterscotch Pudding
Every so often, an old classic gains new traction at an influential restaurant, spreads to menus all over, and eventually trickles down to the home cook. Such appears to be the fate of butterscotch pudding.
Issue #150
09/08/2012
Peanut Butter Cookies
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
Issue #150
09/08/2012
Sweet Potato Pie
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
09/07/2012
Manicotti
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
09/07/2012
Shepherd's Pie
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Issue #150
09/05/2012
Djaj Mqualli (Chicken, Olive, and Lemon Tagine)
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Issue #150
09/05/2012
Bobotie (South African Meat Pie)
A Cape Town specialty and one of South Africa's best-known dishes, bobotie is a comforting dish of beef or lamb mixed with chutney and and milk-soaked bread, topped with a custard of egg and milk, and baked until it's golden on top.
Issue #150
03/19/2013
Capirotada (Mexican Bread Pudding)
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Issue #149
08/16/2012
Sopa Seca (Mexican Noodle Casserole)
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
Issue #149
08/03/2012
Polvorones (Pecan Shortbread Cookies)
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Issue #149
07/17/2012
Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Issue #149
07/19/2012
Blueberry Slump
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a "slump," "grunt," or "cobbler," depending on who you're asking.
Issue #148
07/16/2012
Madeleines
Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
Issue #148
07/13/2012
Porchetta Sandwiches
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
07/12/2012
Camusclim (Pasta and Shrimp Casserole)
This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel.
Issue #148
07/06/2012
Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/27/2012
Dolma Mahshi (Iraqi Stuffed Onions)
Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls from Aladdin's Castle Café.
Issue #148
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