41
results
Narrow Results
You've Selected:
Easy
Fall
No Cook
Source
Saveur (33)
Cakespy (1)
Huffington Post (1)
NPR (1)
One Tribe Gourmet (1)
Main Ingredient
Vegetables (14)
Fruit (11)
Cheese (5)
Fish (5)
Bread (3)
Course
Appetizers (13)
Salad (11)
Side Dish (11)
Condiments and Sauces (7)
Beverages (5)
Cuisine
American (10)
Vegetarian (8)
Kosher (7)
Gluten-Free (6)
Italian (5)
Occasion
Cocktail Party (10)
Thanksgiving (10)
Christmas (7)
Passover (4)
Backyard BBQ (2)
Topic
Recipe (41)

Advertisement
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
10/11/2011
Spiced Red Wine Vinegar
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
10/13/2009
Cabbage Kimchi
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
09/05/2009
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
04/05/2013
Muesli
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
07/21/2008
Spiced Apples
These spiced apples make a great foundation for apple pie or strudel.
Issue #113
04/10/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
10/02/2007
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
11/20/2007
Bourbon Balls
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Issue #80
12/12/2005
Hansreudi's Family Salad
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
Issue #78
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
07/18/2011
Raspberry Freezer Jam
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
10/25/2007
Steak Tartare
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
10/23/2000
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Issue #35
12/12/2007
Mustard Herring
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Issue #23
« Previous 1 2 3 Next »