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10/24/2007
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
Issue #22
03/14/2002
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
03/14/2002
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
03/02/2007
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Issue #17
11/15/2007
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Issue #15
11/14/2007
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
09/10/2007
Browning curry powder intensifies its flavor and color and is recommended for this recipe.
Issue #10
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
01/27/2007
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Issue #5
01/27/2007
This spicy side dish—a twist on ordinary slaw—can even be substituted as a type of sauerkraut.
Issue #5
01/27/2007
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.
Issue #5
12/04/2012
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
Does Not Apply
11/20/2012
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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09/28/2012
Welcome autumn mornings with these seasonal, warming breakfast recipes, from sausage with apples to cranberry faro quick bread.
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10/21/2011
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
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10/21/2011
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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10/21/2011
The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.
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06/09/2011
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
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05/25/2011
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
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10/09/2010
Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue...
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