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04/11/2013
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
Issue #156
04/11/2013
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Issue #156
03/20/2013
This silky, rich turtle soup recipe can also be made with veal shoulder.
Issue #155
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
01/14/2013
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
12/15/2012
Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself.
Issue #153
11/14/2012
Fresh basil, oregano, and sage lend their fragrance to this hearty soup, loaded with five different types of seafood.
Issue #151
11/11/2012
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/22/2012
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
Issue #150
10/19/2012
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
09/11/2012
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
09/11/2012
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Issue #150
09/09/2012
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
09/06/2012
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
09/05/2012
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Issue #150
09/05/2012
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
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