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09/27/2011
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/19/2011
Aloo Gobi (Curried Cauliflower and Potatoes)
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
09/14/2011
Greenpoint
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
09/14/2011
Hot Coconut Milk Punch
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
Rosemary-Rubbed Beef Tenderloin
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/14/2011
Whiskey Sour
Dale DeGroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter, 2008) was the source for this timeless whiskey sour recipe.
Issue #141
09/14/2011
White Whiskey Punch
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
09/14/2011
Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/14/2011
Manhattan
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one comes from Keen's Steakhouse in Manhattan.
Issue #141
09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
09/10/2011
Kreplach Soup (Chicken Dumplings in Broth)
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
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