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12/15/2012
Penne Bolognese
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
02/21/2012
Beef Marrow Bones with Fried Parsley
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.
Issue #145
07/25/2012
Sweet Corn Chowder
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Issue #133
01/05/2012
Vegetarian Chili
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Issue #132
07/13/2010
Orange Marshmallows
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Issue #131
07/13/2010
Chocolate Marshmallows
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Issue #131
07/13/2010
Strawberry Marshmallows
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Issue #131
04/05/2010
Garlic Confit
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.
Issue #129
04/05/2010
Herb and Chile Oil
This oil adds flavor and heat to everything from roasted meats to grilled fish.
Issue #129
04/05/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
12/17/2009
Port Wine Poached Pears
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Issue #126
01/01/2013
Hoppin’ John Soup
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Issue #125
10/13/2009
Curried Creamed Onions
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
02/09/2010
Slow-Simmered Pinto Beans
Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue...
Issue #121
08/23/2007
Beets Two Ways
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
Issue #105
12/15/2005
Lady Bird Johnson's Pedernales Chili
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Issue #80
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
10/20/2005
Stuffed Pears with Bitter Crème Anglaise
This simple but beautiful dessert showcases the delicate flavor of the pears.
Issue #69
07/08/2008
Preserved Tomatoes (Tomates Confites)
Use these tomatoes as a summery side dish, if you like.
Issue #67
03/06/2007
Black Currant Coulis
This simple condiment is tasty on everything from ice cream to croissants.
Issue #67
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