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05/20/2011
Carolina Gold Sauce
This mustard-based sauce tastes great with chicken and pork.
Issue #139
05/20/2011
Coffee Barbecue Sauce
New York chef David Burke adds smokiness to his sauce with coffee beans.
Issue #139
05/20/2011
Baby Back Ribs with Sweet and Sticky Sauce
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
05/20/2011
Texas-Style Beef Ribs
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs.
Issue #139
05/20/2011
Barbecued Beef Brisket
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
Issue #139
05/20/2011
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
05/19/2011
Spicy Yuba Stir-Fry with Edamame
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
08/28/2012
Quick Fish Filets in Tomato Sauce
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
04/12/2011
Stout Ice Cream
The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream.
Issue #138
03/27/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
03/17/2011
Mixed Grilled Seafood
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
01/23/2011
Hibiscus Rose Vesper
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
06/28/2011
Fish Tacos with Roasted Tomato Salsa
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
12/17/2010
Deviled Eggs with Pickled Jalapeños
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
04/15/2013
Greek Salad (Horiatiki)
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Continue...
Issue #131
07/29/2012
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Issue #131
07/18/2012
Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
07/13/2011
Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara)
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Issue #131
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