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07/05/2011
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
05/31/2011
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
Issue #111
08/15/2012
This simple salad is made with green beans, radishes, and a chile-infused honey.
Issue #93
10/16/2012
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
07/26/2011
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
07/18/2011
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
01/19/2001
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
02/27/2002
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
Issue #40
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
07/06/2011
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
10/25/2012
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Issue #24
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
07/31/2012
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Issue #7
10/18/2012
A special place is reserved for this chocolate layer cake. It delivers a velvety crumb, an honest chocolate taste, and a rich icing.
Issue #2
05/20/2013
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush.
Does Not Apply
05/16/2013
Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche.
Does Not Apply
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
05/07/2013
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw.
Does Not Apply
05/03/2013
Chopped dates add a surprising sweetness to this rich quiche.
Does Not Apply
05/03/2013
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.
Does Not Apply
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