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10/30/2012
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
10/23/2012
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
10/12/2012
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
10/03/2012
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
Issue #150
09/11/2012
You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.
Issue #150
09/07/2012
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
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/14/2011
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
11/19/2010
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
03/11/2009
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
01/05/2009
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
Issue #117
11/10/2008
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
Issue #116
11/10/2008
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
01/26/2010
This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue...
Issue #111
11/12/2007
Roasting a veal breast renders it juicy and flavorful.
Issue #107
11/06/2007
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Issue #107
10/02/2007
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Issue #106
02/25/2010
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002). Continue...
Issue #103
06/01/2007
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Issue #103
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