188
results
Narrow Results
You've Selected:
Marinate
Source
Saveur (132)
Los Angeles Times (3)
Chocolate and Zucchini (2)
Chow (2)
Epicurious (2)
Difficulty
Easy (126)
Medium (44)
Hard (3)
Main Ingredient
Vegetables (65)
Chicken (36)
Beef (30)
Pork (30)
Fish (23)
Course
Main Course (117)
Appetizers (31)
Side Dish (23)
Salad (15)
Soups & Stews (9)
Cuisine
American (44)
Asian (24)
French (14)
Italian (14)
Chinese (10)
Season
Summer (60)
Fall (42)
Winter (40)
Spring (38)
Occasion
Backyard BBQ (23)
Cocktail Party (9)
Christmas (8)
Easter (4)
Birthday (1)
Topic
Recipe (188)

Advertisement
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
07/07/2011
Fajitas
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
04/17/2007
Pork Curry with Green Mango
This recipe offers a delicious combination of tart green mango and warm spices.
Issue #66
04/17/2007
Ginger Salad
This salad is tangy and fresh, with just the right amount of heat.
Issue #66
11/04/2008
Turnips with Yogurt and Tomatoes
Marinating turnips in salted yogurt draws out their excess moisture.
Issue #63
09/01/2005
Peach Melba
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Issue #60
09/01/2005
Diced Chicken and Peanuts Sauteed with Dried Chiles
This Sichuan dish is only moderately spicy.
Issue #60
09/01/2005
Spinach with Fried Ginger
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Issue #60
09/01/2005
Lamb Shish Kebab
Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires.
Issue #60
08/30/2005
Plantain Tamales in Spicy Shrimp Sauce
Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
Issue #59
08/30/2005
Quail and White Bean Stew
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
Issue #59
03/06/2007
Jamaican Steamed Fish
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
Issue #50
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
07/05/2007
Shrimp Uggie
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Issue #48
01/02/2001
Korean Barbecue
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
Issue #45
10/17/2000
Fish Baked with Dried Okra
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Issue #43
10/17/2000
Rabbit Stew
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
12/10/2007
Roasted Fresh Ham with Orange Glaze
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
03/06/2007
Spicy Cabbage and Chicken Salad
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
Issue #36
« Previous 1 2 3 4 5 . . .10 Next »