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04/10/2013
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
04/07/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/20/2013
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
02/24/2013
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
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
12/15/2012
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
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
03/20/2013
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
02/19/2013
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
Issue #150
10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/17/2012
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/15/2012
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
10/15/2012
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
10/10/2012
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, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/11/2012
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/09/2012
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Issue #150
09/05/2012
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
09/05/2012
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.
Issue #150
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