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04/01/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
03/02/2013
Maple Glaze
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
03/02/2013
Marshmallow Glaze
Mini marshmallows are melted into this simple vanilla glaze for an inspired twist on a classic.
Issue #154
03/02/2013
Mocha Glaze
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Issue #154
03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
03/02/2013
White Chocolate-Cardamom Glaze
A hint of warm cardamom and vanilla add depth to sweet white chocolate.
Issue #154
01/17/2013
Marion Cunningham's Yeast-Raised Waffles
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
01/10/2013
Chocolate-Peanut Butter Pie
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
Big Red Cocktail
Navy-strength gin, containing upward of 57 percent alcohol, gives this aromatic drink its kick.
Issue #153
12/15/2012
Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
12/15/2012
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
12/15/2012
Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
Keens' Steakhouse Prime Rib Hash
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
12/15/2012
Penne Bolognese
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
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