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09/09/2012
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
Issue #150
09/04/2012
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
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
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
10/19/2011
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
Issue #142
10/17/2011
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Issue #141
10/13/2011
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Issue #141
09/10/2011
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
11/18/2010
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
07/13/2010
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
07/13/2010
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Issue #131
02/16/2011
These savory snacks are terrific paired with sweet and tart tamarind chutney.
Issue #130
04/21/2013
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
Issue #129
08/07/2012
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
04/19/2011
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
03/19/2010
These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Continue...
Issue #127
12/17/2009
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Issue #126
11/11/2009
These bite-size snacks consist of rolled-up chickpea-flour pancakes strewn with mustard seeds, cilantro, and fresh coconut.
Issue #125
11/11/2009
This appealing, spicy-sweet snack is made with chickpea flour.
Issue #125
03/09/2009
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
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