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03/20/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
01/14/2013
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/15/2012
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
10/15/2012
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/15/2012
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
Issue #151
10/22/2012
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
Issue #150
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/19/2012
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
10/16/2012
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
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
09/26/2012
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Issue #150
09/12/2012
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
09/11/2012
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
09/11/2012
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
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