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10/29/2012
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
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
09/05/2012
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
09/04/2012
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
08/06/2012
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/16/2012
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
02/20/2012
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Issue #145
02/07/2012
Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg.
Issue #145
06/21/2007
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
05/03/2013
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.
Does Not Apply
03/29/2013
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
Does Not Apply
12/12/2012
Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner.
Does Not Apply
12/10/2012
This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, makes a satisfying, affordable dinner when accompanied with a green salad and a glass of wine.
Does Not Apply
11/14/2012
An easy hash that utilizes leftover Thanksgiving turkey.
Does Not Apply
05/03/2011
This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose.
Does Not Apply
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