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07/11/2012
State Fair Chili
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
02/11/2012
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Issue #145
01/09/2010
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
03/09/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
07/18/2008
Watermelon Curry
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
Issue #113
04/09/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
02/29/2008
Ethiopian Lentil Stew
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
Issue #110
08/23/2007
Beets Two Ways
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
Issue #105
05/07/2007
Corn with Lime Juice and Chile Powder
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Issue #102
09/04/2007
Flan (Creamy Caramel Custard)
The secret to making a perfectly creamy flan lies in the cooking time.
Issue #97
01/25/2008
Berry Jelly
A delicious way to enjoy summer berries all year long.
Issue #94
01/25/2008
Pulled Pork Barbecue
This is an easy and tasty recipe for pulled pork.
Issue #94
01/28/2008
Bread and Tomato Soup
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Issue #92
02/13/2007
Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
Issue #81
12/15/2005
Lady Bird Johnson's Pedernales Chili
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Issue #80
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
12/05/2005
Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Issue #75
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
05/03/2007
Tex-Mex Chile con Queso
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Issue #68
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