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01/17/2008
Stir-Fried Smoky Bacon with Smoked Tofu
This dish is a perfect example of tofu's versatility.
Issue #95
01/17/2008
Hunanese Home-Style Tofu
A spicy Chinese dish using the smooth and earthy tasting tofu.
Issue #95
01/17/2008
Spareribs and Dried Tofu Stick Soup
In China, mildly flavored soups like this one are served in small bowls to be sipped along with meals in lieu of tea or water.
Issue #95
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
01/28/2008
Roasted Herb-Stuffed Pork Loin
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
Issue #92
10/24/2007
Thanksgiving Roast Turkey with Corn Bread Dressing
This is a Kentuckian version of the Thanksgiving staple.
Issue #88
04/19/2007
Favas with Blood Sausage and Bacon
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
Issue #84
10/24/2007
Fried Mozzarella Sandwiches
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
10/25/2005
Dan Dan Noodles
Of all Sichuanese street snacks, this one is the best known.
Issue #82
10/24/2007
Hot Brown
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
Issue #81
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/29/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
12/15/2005
Pork Stewed with Celery in Egg–Lemon Sauce
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Issue #79
12/15/2005
Tomato and Sausage Omelette
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
Issue #79
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
12/02/2005
Tagliatelle with Fresh Borlotti Bean Sauce
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Issue #75
12/02/2005
Potatoes Stewed with Paprika and Chorizo
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
Issue #75
01/09/2006
Fried Pork Chops
These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard.
Issue #73
11/17/2005
Pork and Shrimp Sauce
This incredibly rich and savory sauce is a great addition to anything, from seafood to plain rice.
Issue #73
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