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09/05/2008
Peruvian Chicken Soup
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
07/21/2008
Shepherd’s-Style Rigatoni with Ricotta and Sausage
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Issue #113
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
05/16/2008
Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky)
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Issue #112
05/07/2008
Strongbow Inn’s Turkey Noodle Soup
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
Issue #112
04/14/2008
Crab Soup
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
01/10/2010
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/02/2007
James Beard's Beef Stroganoff
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Issue #106
10/02/2007
Cold Udon
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
Issue #106
10/02/2007
Udon with Dashi
Dashi, a stock made from dried fish and seaweed, is the classic base for udon soup.
Issue #106
10/02/2007
Udon with Soft-Boiled-Egg Tempura
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Issue #106
10/02/2007
Fresh Udon
This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).
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
08/23/2007
Helen's Macaroni and Cheese
This version of macaroni and cheese is made richer by the addition of evaporated milk.
Issue #105
05/31/2007
Mee Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives)
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
Issue #103
04/02/2007
Tagliatelle with Chive Oil and Cremini Mushrooms
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Issue #101
04/02/2007
American Chop Suey
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
Issue #101
10/12/2012
Spaghetti Carbonara
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
Issue #100
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
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