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10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/08/2012
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
09/26/2012
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Issue #150
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
09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
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
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
02/21/2012
Topped with rose petals and golden raisins, this simple dip is an elegant condiment.
Issue #145
09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
02/26/2013
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
07/11/2011
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
07/11/2011
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Issue #140
05/23/2011
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them.
Issue #139
05/20/2011
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
05/20/2011
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
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