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01/17/2013
Marion Cunningham's Yeast-Raised Waffles
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
12/15/2012
Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
12/15/2012
Tarte Flambée (Alsatian Bacon and Onion Tart)
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
10/08/2012
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
10/05/2012
Gougères (Cheese Puffs)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/12/2012
Lemon Poppy Seed Muffins
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
09/12/2012
Biscuits with Sawmill Gravy
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
Issue #150
02/21/2012
Brown Bread
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
Issue #145
01/21/2008
New Mexican Sopaipillas
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
Issue #90
10/24/2007
Monte Cristo
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
Issue #26
12/11/2012
Apple and Stilton Welsh Rarebit Bites
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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