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02/24/2013
Hong You (Sichuan Red Chile Oil)
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
10/04/2012
Braciola (Italian Beef Rolls in Tomato Sauce)
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
02/10/2012
Deviled Baby Back Ribs
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
10/30/2011
Vermouth-Spiked Cocktail Onions
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/19/2011
Curried Chicken
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Issue #142
04/05/2012
Roast Leg of Lamb with Potatoes
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
02/27/2013
Crispy Roast Pork (Siew Yoke)
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
Issue #134
11/10/2010
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/30/2011
Spelt Risotto with Beets and Horseradish
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Issue #132
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
07/18/2010
Marinated Sardines (Sardeles Ladolemono)
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
04/25/2013
Japanese Pickled Cucumbers (Kyuri Zuke)
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
09/02/2011
Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia.
Issue #130
02/22/2011
Soy-Marinated Tuna (Maguro no zuke Donburi)
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
06/11/2010
Jerk Chicken
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. Continue...
Issue #130
07/21/2011
Marinated Octopus Salad
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Issue #127
12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
10/13/2009
Sauerkraut
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
09/04/2009
Soy-Honey Marinade
This delicious marinade brings out lamb's natural sweetness.
Issue #123
03/25/2010
Soy Sauce–Marinated Ribs
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
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