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02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
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
12/02/2005
Striped Bass in Chardonnay Sauce
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Issue #75
03/27/2008
Rolled Stuffed Meat with Tomato Sauce
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
Issue #58
05/09/2007
Steak Fingers with Salsa Verde
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Issue #56
11/07/2000
Dried Shrimp Cakes with Cactus Salsa
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Issue #25
01/23/2007
Smoked Salmon with Taro Chips
This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation.
Issue #3
05/15/2010
Fried Green Tomato BLT
Green tomatoes, the quintessential down-home vegetable, is paired with bacon and tomatoes in this warm-weather recipe that was featured on the Serious Eats website. Continue...
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Source: Serious Eats