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06/03/2010
Mexican-Style Roasted Corn
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue...
Issue #130
11/29/2011
Noodles with Fried Scallions (Cong You Ban Mian)
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Issue #127
10/13/2009
Cabbage Kimchi
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
10/13/2009
Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
Issue #124
09/08/2009
Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
09/06/2009
Pickled Shiitakes
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Issue #123
07/13/2009
Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
Issue #122
02/06/2010
Mango–Habanero Salsa
Adding the mangoes after puréeing gives this salsa a chunky texture. Continue...
Issue #121
05/27/2009
Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
01/27/2009
Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Issue #121
02/03/2010
Iceberg Salad with Blue Cheese Vinaigrette
When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue...
Issue #120
04/13/2009
Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
04/13/2009
Iceberg Slaw
Make this slaw just before serving so that the lettuce is as crisp as possible.
Issue #120
04/13/2009
Lotus Stem Salad
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
Issue #120
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
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
03/10/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
03/09/2009
Canlis Salad
This salad comes from the namesake Seattle restaurant.
Issue #119
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