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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
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
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
09/17/2012
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
07/16/2012
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
10/30/2012
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
07/18/2012
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
09/21/2011
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
Issue #121
02/18/2013
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
07/05/2011
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
10/28/2012
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
05/03/2013
Don Antonio's by Starita in New York City makes a classic Neapolitan pizza Margherita with a gluten-free flour blend.
Does Not Apply
05/03/2013
Associate kitchen director Judy Haubert developed this recipe for a classic pepperoni pizza using Thomas Keller's gluten-free pizza crust mix.
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11/09/2012
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Does Not Apply
11/09/2012
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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04/03/2012
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
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02/13/2012
A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold. Continue...
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11/20/2011
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
Does Not Apply
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