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03/20/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
12/15/2012
Duarte's Cream of Artichoke Soup
Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself.
Issue #153
10/23/2012
Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Issue #150
10/16/2012
Nanaimo Bars
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
10/08/2012
Chocolate Chip Cookies
The beauty of making classic Toll House cookies is discovering how malleable the recipe can be.
Issue #150
10/03/2012
Blondies
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
Issue #150
10/02/2012
Elvis Presley's Pound Cake
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
09/12/2012
Key Lime Pie
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
09/12/2012
Lemon Poppy Seed Muffins
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
09/11/2012
Mango Lassi (Indian Mango-Yogurt Drink)
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
09/11/2012
Salmon Teriyaki
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
09/11/2012
Chicken Noodle Soup
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Issue #150
09/08/2012
Peanut Butter Cookies
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
Issue #150
09/08/2012
Chocolate Egg Cream
For hundreds of Brooklyn kids, the first time they drink an iconic chocolate egg cream, it's a relief to discover there's no actual egg.
Issue #150
09/08/2012
Rum Raisin Ice Cream
The combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine.
Issue #150
09/08/2012
Sweet Potato Pie
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
08/28/2012
Quick Fish Filets in Tomato Sauce
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
07/24/2012
Panzanella (Bread and Tomato Salad)
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
07/20/2012
Exceptional Salmon
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
Issue #44
01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
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