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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
11/13/2012
Ajil (Persian Trail Mix)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
10/19/2012
Preserved Lemons
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
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
09/11/2012
Mango Lassi (Indian Mango-Yogurt Drink)
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
07/18/2012
Salsa de Piña (Fresh Pineapple Salsa)
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
07/17/2012
Agua de Piña con Nopal (Pineapple and Cactus Drink)
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Issue #149
05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
10/01/2012
Concord Grape Soda
This sweet, fizzy Concord grape soda is set to bubbling with a purchased culture of champagne yeast, which gives it a pronounced effervescence.
Issue #141
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
05/09/2013
Thai Green Mango Salad (Som Tum Mamuang)
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
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
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
02/17/2009
Tarator Sauce
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
Issue #118
04/05/2013
Muesli
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/21/2008
Spiced Apples
These spiced apples make a great foundation for apple pie or strudel.
Issue #113
07/18/2008
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Issue #113
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
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