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07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
10/13/2009
Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
Issue #124
04/16/2007
Pork Curry with Green Mango
This recipe offers a delicious combination of tart green mango and warm spices.
Issue #66
03/01/2007
Red-Cooked Pork Belly (Hong Shao Rou )
With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish.
Issue #100
03/22/2007
Spareribs
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.
Issue #6
03/06/2007
Grilled Pork with Rice Vermicelli
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Issue #36
08/17/2007
Grilled Bluefish
Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
Issue #29
03/19/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
04/09/2008
Chinese Barbecued Spareribs
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
Issue #111
04/09/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
04/18/2007
Favas with Blood Sausage and Bacon
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
Issue #84
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
01/23/2007
Fish Steamed in Leaves
Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself.
Issue #3
03/29/2011
Pea Shoots with Shrimp, Bacon, and Chives
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
Does Not Apply
05/07/2007
Chef's Salad with American French Dressing
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
Issue #102
02/27/2007
Stuffed Chiles in Walnut Sauce (Chiles en Nogada)
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
03/06/2007
Grilled Pork Tenderloin with Jezebel Sauce
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
Issue #78
10/02/2007
Meatballs with Squid and Shrimp
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
Issue #106
08/17/2007
East End Clam Pie
This dish is a traditional specialty of the East End of the Hamptons.
Issue #29
12/04/2000
Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Issue #16
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