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09/12/2012
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
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
03/21/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
05/25/2010
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Issue #130
08/11/2011
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Issue #129
05/11/2010
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York.
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Issue #129
09/07/2009
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Issue #123
02/17/2009
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
Issue #118
02/18/2013
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
09/05/2008
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Issue #114
11/06/2007
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
10/02/2007
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
Issue #106
07/13/2007
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Issue #104
07/13/2007
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
Issue #104
05/07/2007
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Issue #102
05/07/2007
This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns.
Issue #102
05/07/2007
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
Issue #102
04/01/2007
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
03/01/2007
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
Issue #100
03/01/2007
This dessert was named after a seventh-century bishop who became the patron saint of bakers.
Issue #100
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