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Recipe (23)
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07/18/2010
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
04/25/2013
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
02/22/2011
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
03/25/2010
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
04/29/2013
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
11/16/2007
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Issue #80
09/01/2005
Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires.
Issue #60
10/24/2000
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Issue #36
03/08/2007
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
05/02/2007
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
03/07/2007
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Issue #8
12/02/2011
Infused with fragrant spices and aromatics, these pickled vegetables
are flavorful alternative to a traditional crudite platter.
Does Not Apply
11/07/2011
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
Does Not Apply
08/09/2010
Coconut milk and lemongrass liven up chicken breasts in this easy and flavorful recipe from Bliss Tree.
Does Not Apply
Source: Blisstree
05/03/2010
The fiery preparation known as kung pao hails from the Sichuan region of China and features chiles and a special kind of peppercorn. This recipe comes from the Blog Chef website.
Continue...
Does Not Apply
Source: Blog Chef
04/14/2010
This recipe uses Indian spices that are traditionally brewed with black tea. Here, the spices are pulverized with garlic and ginger for a marinade that's spicy and sweet. Green garlic aioli makes for a cooling accompaniment with a slight bite.
Does Not Apply
Source: New York Times
11/24/2009
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup
11/07/2009
This panko-crusted riff on that game-day favorite, mozzarella sticks, is sure to be a winner. Continue...
Does Not Apply
Source: Life's Ambrosia
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