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04/11/2013
Hummus Mashaushe (Galilean-Style Hummus)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
04/08/2013
Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
12/15/2012
Tarte Flambée (Alsatian Bacon and Onion Tart)
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
05/14/2013
Chawanmushi (Japanese Egg Custard)
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
Issue #150
03/21/2013
Broccoli Casserole
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
10/18/2012
Hongshao Qiezi (Red-Cooked Eggplant)
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/10/2012
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
10/08/2012
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
09/04/2012
Mulligatawny
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
09/04/2012
Colcannon
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
09/04/2012
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
12/17/2012
Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
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11/28/2012
Menu: A Classic French Dinner Party
For a cold winter night, gather your friends to linger over an elegant meal of buttery-rich, timeless French classics.
Does Not Apply