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09/07/2012
Shepherd's Pie
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Issue #150
09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
05/20/2011
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
11/19/2010
Sarmale (Stuffed Cabbage)
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like.
Issue #134
11/19/2010
Cholent (Beef Stew)
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
10/07/2011
Stuffed Eggplant (Papoutsakia)
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
Issue #131
07/19/2010
Greek Lasagne (Pastitsio)
This creamy casserole of pasta and meat is enjoyed throughout Greece. Continue...
Issue #131
04/20/2010
Egg-and-Spinach-Stuffed Meat Loaf
Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue...
Issue #129
07/13/2009
Rossini Burger
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
Issue #122
04/02/2007
Seared Tri-Tip Sirloin Steaks with Chive Butter
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
Issue #101
08/30/2007
Tamale Pie
We adore this homey American classic, a Super Bowl party favorite.
Issue #98
09/04/2007
Black Bean Nachos with Red Chile Beef
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Issue #97
01/25/2008
Roasted Poblano Meat Loaf
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Issue #93
12/02/2005
Panbroiled Sirloin Steak
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
Issue #75
10/23/2007
Porterhouse Steak
The porterhouse is a delicious, two-part steak, including portions of both the tenderloin and the top loin. This is our favorite way to cook it.
Issue #70
10/27/2005
Baked Stuffed Chickens
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
03/12/2007
Beef and Guinness Pie
This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer.
Issue #65
08/28/2002
Polly Reed's Party Spaghetti
For one grandmother, this was the ultimate comfort food.
Issue #48
03/14/2002
Slow-Cooked Beef with Herbs
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.
Issue #21
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