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12/30/2012
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
08/27/2012
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
07/15/2012
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
06/04/2012
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
02/12/2012
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
Issue #145
12/20/2011
Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike.
Issue #144
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/26/2011
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
05/20/2011
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
12/20/2010
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/17/2010
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Issue #135
06/03/2010
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
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Issue #130
10/02/2012
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
07/02/2012
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
05/30/2012
Kick back and relax with his simple, Mediterranean-inspired early summer grilling menu.
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05/29/2012
These surprisingly spicy sweet potato fries are the perfect complement to Rare Vos, a spicy, lively and refreshing copper hued amber ale.
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01/30/2012
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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12/29/2011
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
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