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12/12/2007
This is a flavorful and creamy soup with just the right amount of cheese.
Issue #31
11/30/2007
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/06/2007
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/04/2002
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Issue #26
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12/12/2007
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
10/29/2007
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
Issue #23
03/20/2002
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
11/14/2007
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
03/07/2011
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Issue #7
01/27/2007
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Issue #5
01/23/2009
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
Issue #4
01/23/2007
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Issue #3
01/23/2007
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
05/20/2013
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush.
Does Not Apply
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
03/04/2013
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
Does Not Apply
02/05/2013
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
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