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02/10/2012
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
08/13/2012
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
05/18/2012
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Issue #103
12/10/2007
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
10/16/2000
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Issue #33
03/08/2007
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Issue #32
03/08/2007
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
03/06/2007
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
Issue #26
10/29/2007
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Issue #21
02/27/2007
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Issue #7
02/11/2013
It's a lucky rack of ribs that meets this rub: warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder. Prepared a day ahead of time and then baked until meltingly tender, they're a perfect weeknight meal.
Does Not Apply
06/18/2010
Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
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05/29/2010
A 12-hour soak in a refreshing marinade made from oregano, thyme and lemon juice is the secret of this Mediterranean-inspired chicken recipe.
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Source: Chow
05/24/2010
After a quick marinade and an even quicker spin on the grill, these shrimp are tender and delectable.
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Source: allrecipes.com
05/18/2010
Salmon dishes are often thought to be the harbinger of spring. Here is a wonderfully easy and delicious recipe with an Asian flair.
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Source: Food is Luv
05/11/2010
A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak.
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Source: Chow
05/05/2010
Toasted cumin and coriander seeds kick off this Indian-inspired recipe that’s worth keeping in mind the next time you need to feed a crowd.
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Source: The Kitchn
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