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09/12/2012
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
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
07/18/2011
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
01/19/2001
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
07/06/2011
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
01/30/2012
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
Does Not Apply
09/01/2011
This jammy tomato-vanilla bean preserves recipe is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes.
Does Not Apply
07/07/2011
Sweet Miso Corn Cakes with Basil Parsley Pesto
Does Not Apply
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