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04/17/2008
Rumaki
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
04/13/2008
Crab and Cabbage Salad (Goi Bap Cai Gą 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
03/17/2008
Boiled Beef with Horseradish Sauce
This hors d' oeuvre can be found in a traditional Russian feast.
Issue #110
01/11/2010
Moroccan Chicken Stew
This dish is akin to the long-cooked North African clay-pot dish known as a tagine. Continue...
Issue #109
08/23/2007
Izola's Fried Chicken
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
Issue #105
07/13/2007
Stir-Fried Bitter Melon with Chicken Wings
A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
Issue #104
05/07/2007
Chef's Salad with American French Dressing
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
Issue #102
05/07/2007
Tandoori Chicken
This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight.
Issue #102
04/17/2011
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
04/01/2007
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
04/01/2007
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
03/25/2010
Chicken Divan
In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue...
Issue #98
08/29/2007
Corned Ham
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
01/28/2008
Grilled Chicken with Lemon Leaves
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
Issue #93
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
12/06/2005
Irma's Chicken and Rice
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
Issue #87
12/06/2005
Tea Sandwiches
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
Issue #84
10/24/2007
Baked Chicken with Cheese and Cream Sauce
This rich, comforting dish is the perfect meal to eat on a cold winter night.
Issue #83
10/24/2007
Bacon-Fried Chicken with Gravy
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
Issue #82
10/10/2005
Chicken Casserole
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
Issue #81
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