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02/17/2013
Shrimp Mozambique
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
09/05/2012
Crabs and Spaghetti
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
01/09/2010
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
02/17/2009
Skirt Steak with Artichoke and Potato Hash
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
Issue #118
07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
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07/18/2008
Watermelon Curry
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
Issue #113
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
04/17/2013
Figaretti’s 'Godfather II' Linguine
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Issue #112
03/17/2008
Kitfo
This classic Ethiopian dish may be served either raw or cooked.
Issue #110
08/23/2007
Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Issue #105
08/23/2007
Polish Pork Hamburgers
This is not your ordinary burger!
Issue #105
07/19/2007
The Captain's Chicken
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
Issue #104
05/07/2007
Salt Cod in Garlic Sauce
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Issue #102
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
03/01/2007
Barbecued Shrimp
A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, worcestershire sauce, and garlic.
Issue #100
09/04/2007
Rabbit Enchiladas with Red Mole
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Issue #97
01/25/2008
Zucchini Tart with Feta
A savory tart of fresh zucchini, zesty tomato and creamy feta.
Issue #93
12/05/2005
Panfried Softshell Crabs with Garlic-Herb Butter
Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season.
Issue #84
12/05/2005
Stuffed Sole
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Issue #84
03/06/2007
Salmon with Spring Vegetables
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
Issue #83
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