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03/09/2012
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
02/11/2012
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
03/19/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
04/02/2013
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.
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Issue #130
04/11/2010
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
04/19/2012
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Issue #118
02/17/2009
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
Issue #118
02/17/2009
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
10/10/2008
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
04/13/2008
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
04/09/2008
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Issue #111
04/09/2008
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
08/23/2007
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
Issue #105
09/04/2007
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
Issue #97
11/19/2007
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Issue #88
04/23/2007
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
Issue #84
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