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10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
09/04/2012
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
Issue #150
03/20/2013
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
12/15/2012
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
03/20/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
10/17/2012
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
10/15/2012
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/05/2012
The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate.
Issue #150
09/04/2012
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
07/18/2012
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
10/15/2012
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
10/10/2012
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
09/11/2012
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/05/2012
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
10/28/2012
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
12/11/2012
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
Does Not Apply
04/10/2013
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
02/24/2013
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
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