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Featured in Issue 171

Mar 18, 2019
Recipes

Crème de Soja

Frédéric Morin and David McMillan, of Montreal restaurants Joe Beef and Liverpool House, are classicists at heart. But sometimes even...
Mar 18, 2019
Recipes

Balsamic “Bordelaise”

Frédéric Morin and David McMillan, of Montreal restaurants Joe Beef and Liverpool House, are classicists at heart. But sometimes even...
Mar 18, 2019
Recipes

Deglazing Tea Sauce

Frédéric Morin and David McMillan, of Montreal restaurants Joe Beef and Liverpool House, are classicists at heart. But sometimes even...
Apr 1, 2015
Recipes

Peel-and-Eat Shrimp with Spicy Herb Butter

The best way to enjoy this sweet Gulf shrimp dish, adapted from Donald Link’s Down South (Clarkson Potter, 2014), is...
Mar 23, 2015
Recipes

Crêpes Filled with Sauerkraut

Sauerkraut is rolled inside savory herb crêpes for this delicious side dish from Biergarten Cookbook: Traditional Bavarian Recipes by Julia...
Mar 10, 2015
Recipes

Roasted Carrots with Carrot-Top Pesto and Burrata

“I’ve become known for doing nose-to-tail pig cooking, so this is kind of top-to-tail vegetable cooking,” says chef April Bloomfield....
Mar 3, 2015
Recipes

Broccoli Rabe and Italian Sausage Fried Ravioli

Prepare the dough for these giant stuffed-and-fried ravioli on the day you plan to make them. If left overnight, it...
Feb 25, 2015
Recipes

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad from New German Cooking...
Feb 23, 2015
Recipes

Roast Duck with Plums

A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes...
Feb 19, 2015
Recipes

Smoked Yogurt

Cool, creamy yogurt gets more interesting in the hands of Honolulu chef Ed Kenney of Town restaurant, who smokes it...