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09/04/2012
Sopa Fría de Aguacate (Chilled Avocado Soup)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
07/16/2012
Pollo al Horno (Chile-Spiced Grilled Chicken)
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/15/2012
Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
06/04/2012
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
05/20/2011
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
06/30/2011
Menu: Fourth Of July Picnic
A summery picnic menu, perfect for the beach or park.
Does Not Apply
06/30/2011
Kale and Chicken Brown Rice Salad with Cherries
This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage.
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