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12/15/2012
Blueberry Pie Milk Shake
This recipe comes from the Hamburg Inn No. 2 in Iowa City, Iowa.
Issue #153
09/26/2012
Caprese Salad
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
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
09/08/2012
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
05/23/2011
Texas Mopping Sauce
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
Issue #139
05/20/2011
Strawberry Compote
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
09/11/2012
Pimento Cheese Sandwich
Classic Southern pimento cheese makes for an excellent lunchbox sandwich with lettuce and tomatoes. Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine.
Issue #137
03/21/2011
Sardine Sandwich
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco.
Issue #137
03/19/2011
California Sandwich
A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
Issue #137
09/15/2010
Joe's Stone Crab Mustard Sauce
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
Issue #132
02/22/2010
Winter Salad with Buttermilk Dressing
Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue...
Issue #127
02/05/2010
Kale and Avocado Salad
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Issue #127
02/04/2010
Leon Salad
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
Issue #127
06/05/2012
Dried Lemon Zest
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
Issue #126
12/17/2009
Sichuan Dipping Salt
We like to serve this seasoning in small bowls with crudités or roast chicken.
Issue #126
09/08/2009
Lemon-Dill Marinade
Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
Issue #123
05/27/2009
Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
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