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05/31/2011
Japanese-Style Fried Brown Rice
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
Issue #111
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/16/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
04/09/2008
Perfect Brown Rice
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Issue #111
04/09/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
02/29/2008
Turnips Braised in Málaga Wine
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
02/13/2008
Tadka Dal
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
Issue #109
11/06/2007
Braised Red Cabbage with Bacon
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
10/08/2007
Whole Cranberry Sauce
Fresh orange and grapefruit juice add zest to this seasonal staple.
Issue #106
10/08/2007
Herbed Haricots Verts
This delicate bean dish is a sophisticated take on a holiday classic.
Issue #106
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
10/02/2007
Classic Stuffing
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Issue #106
10/02/2007
Stewed Green Beans
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
Issue #106
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
10/02/2007
Broccoli with Sicilian Sauce
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Issue #106
10/02/2007
Braised Cavolo Nero
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Issue #106
10/02/2007
Farfalle with Cavolo Nero Pesto
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
Issue #106
05/31/2007
Corn Pudding
This dish is at its best when made with extra-sweet corn.
Issue #103
05/07/2007
Creamy Spiced Indian Lentils
This rich, creamy dish takes its name from makhan, the Hindi word for butter.
Issue #102
04/01/2007
Fried Taugeh (Stir-Fried Bean Sprouts)
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
Issue #101
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