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10/07/2010
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
Issue #133
10/07/2010
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
Issue #133
01/05/2012
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Issue #132
10/30/2011
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
09/22/2010
The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. Continue...
Issue #132
09/20/2010
Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor—salty, sweet, and umami—to everything it's eaten with. Continue...
Issue #132
09/15/2010
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006). Issue #132
09/08/2010
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
07/15/2010
Adding eel to this fish soup lends body and flavor to the broth.
Issue #131
07/13/2010
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
07/13/2010
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
Issue #131
07/13/2010
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Issue #131
07/13/2010
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Issue #131
03/27/2013
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
05/25/2010
This is a popular dish in Mumbai's Null Bazaar market district.
Issue #130
03/23/2011
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Issue #129
04/19/2010
Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Continue...
Issue #129
04/04/2010
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Issue #129
04/04/2010
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
Issue #129
04/04/2010
This oil adds flavor and heat to everything from roasted meats to grilled fish.
Issue #129
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