Soups & Stews (22)
Main Course (15)
Side Dish (13)
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
This oil adds flavor and heat to everything from roasted meats to grilled fish.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Luscious pearl onions are rendered complex by curry powder and Tabasco.
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
This simple but beautiful dessert showcases the delicate flavor of the pears.
Use these tomatoes as a summery side dish, if you like.
This simple condiment is tasty on everything from ice cream to croissants.