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09/10/2011
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/02/2007
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Issue #106
01/17/2008
This dish is a perfect example of tofu's versatility.
Issue #95
10/23/2000
This English pudding is perfectly spiced with ginger and allspice.
Issue #34
10/19/2000
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
03/01/2002
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
Issue #31
03/04/2002
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Issue #26
11/15/2007
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Issue #22
04/26/2011
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
12/04/2000
Today, all kinds of vegetables, fish, and even fruit are served with miso sauce.
Issue #16
12/04/2000
Oysters in Japan are a cherished taste of the sea in early winter.
Issue #16
03/01/2007
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
Issue #7
01/23/2007
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.
Issue #2
12/15/2009
This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce.
Does Not Apply
Source: Astray Recipes
12/15/2009
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
Does Not Apply
Source: La Tartine Gourmande
12/15/2009
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
Does Not Apply
Source: EcoMetro
09/09/2009
This Vietnamese chicken salad with cabbage, vinegar-infused onions, and a Vietnamese fish sauce dressing is hearty without being heavy. Continue...
Does Not Apply
Source: Wandering Chopsticks
07/02/2009
Herbes de Provence give this unusual vegetable a dose of the fragrant French countryside.
Does Not Apply
Source: Oh Hey Great!
08/18/2008
Potatoes and Brussels sprouts make this vegetarian dish surprisingly hearty.
Does Not Apply
Source: 101 Cookbooks
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