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09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
02/28/2008
Fennel, Sunchoke, and Apple Salad
This refreshing salad works perfectly as a side dish or an appetizer.
Issue #110
12/19/2007
Marcella Hazan's Bagna Cauda
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
Issue #108
05/07/2007
Watercress Salad with Ranch Dressing
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
Issue #102
05/07/2007
Mixed Green Salad with Green Goddess Dressing
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Issue #102
01/25/2008
Sweet Potato Cobbler
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
11/19/2007
Coleslaw
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Issue #88
10/30/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
10/20/2005
The Big Mushroom Salad
This earthy salad can be served warm or cold.
Issue #69
02/04/2009
Glazed Carrots
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
Issue #59
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
03/04/2002
Green Bean Salad
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Issue #26
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
11/14/2007
Bagna Cauda
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
Issue #15
03/07/2011
Orange and Radish Salad
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Issue #7
01/27/2007
Marinated Zucchini and Green Bean Salad
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Issue #5
01/23/2009
Warm Chanterelle and Pancetta Salad
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
Issue #4