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03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
03/20/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
01/09/2013
Salmon and Scallops à la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/30/2012
Pepper Pot
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
10/12/2012
Sauerbraten (German Pot Roast)
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
10/03/2012
Schnitzel à la Holstein
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
Issue #150
09/12/2012
Chicken Marsala
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Issue #150
09/11/2012
Chili Con Carne
You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.
Issue #150
09/07/2012
Shepherd's Pie
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Issue #150
10/12/2012
Spaghetti Carbonara
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
Issue #100
12/17/2012
Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
Does Not Apply
11/20/2012
Truffled Macaroni and Cheese
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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