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02/28/2008
'New Style' Ragł alla Bolognese
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
10/20/2005
Chicken in Beer
This is a German take on coq au vin.
Issue #69
06/21/2007
Cuttlefish Stewed in Its Ink
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
Issue #38
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
12/12/2007
Pheasant and Morel Potpie
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
11/07/2000
Seven-Vegetable Couscous
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
12/04/2000
Sauerkraut Garnished with Smoked, Cured, and Fresh Pork
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
Issue #16
07/13/2007
Lentils with Swiss Chard and Khlea
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Issue #7