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09/30/2011
The Boys' Club Hunter Lewis
Hunter Lewis travels to Seniard Creek Farm, a hunting and fishing club in western North Carolina, to eat, fish, and have a good time.
Issue #141
09/19/2011
This spicy slaw is a riff on that last condiment; it's sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.
Issue #141
09/14/2011
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Issue #141
08/15/2011
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Issue #140
08/12/2011
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Issue #140
07/12/2011
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
Issue #140
07/12/2011
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes.
Issue #140
07/11/2011
Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish.
Issue #140
07/11/2011
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken.
Issue #140
06/15/2011
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
08/28/2012
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
05/26/2011
Back in Style: Verdicchio Wine Betsy Andrews
Betsy Andrews looks at an old italian standard wine—Verdicchio—which is making a comeback.
Issue #138
05/24/2011
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Issue #138
05/10/2011
Eel: America's First Fish James Prosek
James Prosek looks at the humble eel, once a staple fish in America.
Issue #138
04/15/2011
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.
Issue #138
04/14/2011
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Issue #138
04/14/2011
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
Issue #138
04/14/2011
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
04/14/2011
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Issue #138
04/19/2011
Forgotten Fish: Memories of a Sardine Sandwich Mike Colameco
Mike Colameco writes about canned sardines -- little loved nowadays, but hugely popular when he was growing up, and he makes a case that they should come back.
Issue #137
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