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Backyard BBQ (4)
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Recipe (23)

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03/17/2012
Chile-Miso Chicken Wings
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
Issue #146
10/31/2011
Spelt Risotto with Beets and Horseradish
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Issue #132
04/26/2013
Japanese Pickled Cucumbers (Kyuri Zuke)
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
09/02/2011
Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia.
Issue #130
10/13/2009
Sauerkraut
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
10/13/2009
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
11/04/2008
Turnips with Yogurt and Tomatoes
Marinating turnips in salted yogurt draws out their excess moisture.
Issue #63
09/01/2005
Spinach with Fried Ginger
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Issue #60
11/07/2000
Fresh Wheat Noodles with Sesame Sauce
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Issue #25
05/02/2007
Pickled Vegetables
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
07/13/2007
Khlea
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
Issue #7
01/27/2007
Pickled Chanterelles
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.
Issue #5
08/30/2010
Chopped Summer Side Salad
What's Gaby Cooking creates a colorful and tasty combination of chopped and marinated vegetables that works as a terrific side dish or potluck offering. Continue...
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Source: Whats Gaby Cooking
08/21/2010
Marinated Bean Salad
The quintessential summer side dish, great for potlucks or even your own BBQ, this easy, long-lasting five-bean classic is served up by Fatback and Foie Gras. Continue...
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Source: Fat Back and Foie Gras
06/22/2010
Ginger and Sesame Coleslaw
Put a little Asian spin on your coleslaw with this tangy and creamy recipe from Closet Cooking. Continue...
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Source: Closet Cooking
06/17/2010
Ultimate Fruit Salad
Melon is often the basis for fruit salad; this amazing recipe from Jamie Oliver adds pineapple mint to create a refreshing taste. Continue...
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Source: Jamie Oliver
05/10/2010
Ginger-Glazed Grilled Carrot and Pea Shoot Salad
Roasting brings out the sweetness of carrots, and grilling does, too: it's a great way to cook carrots during the spring and summer, without turning the oven on. Continue...
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Source: Not Eating Out in NY
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