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10/21/2011
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
Issue #123
09/21/2011
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
Issue #121
02/18/2013
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
07/05/2011
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/23/2012
This Hungarian dish is a dessert disguised as a soup.
Issue #112
08/15/2012
This simple salad is made with green beans, radishes, and a chile-infused honey.
Issue #93
10/02/2012
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
10/29/2012
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
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
07/20/2012
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
Issue #44
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
06/21/2007
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
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
05/07/2013
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Does Not Apply
05/06/2013
With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won't miss the flour in these rich chocolate donuts.
Does Not Apply
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