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10/24/2000
Squid on the Griddle
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Issue #36
10/23/2000
Rolled Stuffed Flank Steak
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Issue #35
10/19/2000
Armando's Braised Rabbit
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
Issue #34
10/16/2000
Grilled Marinated Lamb
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Issue #33
03/08/2007
Braised Beef Short Ribs with Potato Purée
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Issue #32
03/08/2007
Hoisin Pork Ribs
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
04/12/2007
Beef Stew Burgundy-Style
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
03/06/2007
Marinated Grilled Lamb Loin Strips
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
Issue #27
03/05/2002
Broiled Miso-Marinated Black Cod
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
Issue #27
03/05/2002
Panfried Miso-Marinated Beef
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
Issue #27
10/24/2007
Chicken Vermouth
This delectable dish is a Ranch House restaurant classic.
Issue #26
03/06/2007
Pacific Rim Glazed Flank Steak
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
Issue #26
03/06/2007
Chicken with Cilantro
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
Issue #26
11/07/2000
Egg Noodles with Beef and Chinese Broccoli
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Issue #25
11/07/2000
Chicken with Preserved Lemon and Green Olives
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
11/07/2000
Fresh Wheat Noodles with Sesame Sauce
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Issue #25
11/03/2000
Grilled Jumbo Shrimp
Head-on shrimp are best for this dish.
Issue #24
10/28/2007
Quail with Fig Sauce
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Issue #21
03/14/2002
Cambodian Roasted Poussin
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Issue #21
03/14/2002
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Issue #21
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