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07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
06/15/2012
Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
02/10/2012
Braised Lamb Shanks
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
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
06/26/2012
Sweet Pea Gnocchi
Tiny, gluten-free potato pillows get a summery color and flavor infusion with the addition of sweet peas and fresh mint before being coated in a simple lemon and herb cream sauce.
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02/15/2012
Lamb Braised with Wild Garlic
Wild Garlic has been used in Ireland as a condiment or as part of a relish since earliest times. This recipe for Lamb Braised with Wild Garlic comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012).
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