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07/18/2012
Salsa Verde (Green Tomatillo Salsa)
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
Issue #149
10/31/2011
Poached Trout With Onions and Fennel Seeds
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
10/12/2011
Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
10/13/2009
Shrimp and Pickled Celery
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Issue #124
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
04/14/2008
Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
04/18/2011
Matzo Ball Soup
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Issue #101
04/02/2007
Agawam Chicken Pies
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Issue #101
03/01/2007
Yuca Hervida (Boiled Yuca)
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
Issue #100
01/16/2008
Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
Issue #96
01/17/2008
Sooke Harbour House Duck with Duck Jus and Green Beans
This simple but hearty dish showcases the rich flavor of the duck.
Issue #95
01/25/2008
Asparagus with Osetra Caviar
This vegetable dish is a work of art in both appearance and flavor.
Issue #94
01/28/2008
Nopales Salad with Jalapeño Dressing
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Issue #92
01/28/2008
Jennifer Hyman's Beet Jam
This sweet-tart jam is best served with matzoh.
Issue #92
01/28/2008
Fresh Peas with Prosciutto
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
01/28/2008
Rabbit Stock
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Issue #92
03/12/2007
Rhubarb Financiers with Vanilla Ice Cream and Poached Rhubarb
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
Issue #91
10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
12/06/2005
Poached Black Bass in a Rich Nage
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Issue #84
12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
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