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02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
06/26/2008
Fried Onion Rings
These are the perfect accompaniment to any burger.
Issue #60
04/14/2013
Fried Cucumbers with Sour Cream Dipping Sauce
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
Does Not Apply
10/18/2012
Hongshao Qiezi (Red-Cooked Eggplant)
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
05/07/2007
Corn with Lime Juice and Chile Powder
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Issue #102
10/04/2001
Batter-Fried Scallions
For this recipe it is best to use thin scallions.
Issue #47
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Does Not Apply
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
03/27/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
04/25/2013
Japanese Pickled Cucumbers (Kyuri Zuke)
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
10/03/2008
Pickled Beets and Hard-Cooked Eggs
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Issue #61
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
04/30/2008
Iowa Fried Morels
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
Issue #19
04/02/2002
Onion Rings
We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.
Issue #12
05/02/2007
Pickled Vegetables
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
08/20/2010
Puff Pastry with Herbed Goat Cheese and Roasted Beets
Creamy, savory, and addictive, this goat cheese and roasted beet appetizer from Bread and Honey is so good, you may not want to share it with your guests. Continue...
Does Not Apply
Source: Bread and Honey
11/15/2012
Okra Pickles
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
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