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08/13/2012
Roast Pork with Summer Vegetables
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
10/13/2009
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
12/19/2007
Coq au Vin
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
08/23/2007
Spice-Braised Lamb Shanks with Lentils
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
07/27/2011
Steak Fajitas with Green Sauce
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
11/17/2005
Oxtail Tatin
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Issue #73
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
07/05/2007
Shrimp Uggie
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Issue #48
10/17/2000
Fish Baked with Dried Okra
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Issue #43
10/23/2000
Rolled Stuffed Flank Steak
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Issue #35
03/06/2007
Marinated Grilled Lamb Loin Strips
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
Issue #27
03/06/2007
Chicken with Cilantro
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
Issue #26
03/20/2002
Beggar's Chicken
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
Issue #17
12/04/2000
Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Issue #16
05/02/2007
Fish Veracruz-Style
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Issue #12
01/23/2010
Herb-Rubbed Duck with Cherry Sage Sauce
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
Does Not Apply
Source: Houseboat Eats
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