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Issue 97

Broccolini with Kalamata Dressing

The olive dressing is also delicious on asparagus, carrots, and Brussels sprouts.

  • Baked Cheddar Grits with Bacon

    Whipped egg whites lighten the grits, giving them a soufflé-like texture.

  • Beef Picadillo

    A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.

  • Blood Orange and Mango Sorbet

     

  • Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

    This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano.

  • Buttermilk Cake with Spiced Vanilla Icing

    The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to…

  • Butternut Squash Soup with Garam Masala, Yogurt, and Lime

    Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

  • Broccoli Soup with Bacon

    The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine. Create your own customized creamy vegetable soup with the Recipe Maker.

  • Five-Treasure Fried Rice

    This recipe makes good use of leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge—asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts,…

  • Fresh Pasta with Sausage and Mushrooms

    You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.

  • Lemon-Ginger Marmalade

    This golden-hued marmalade is right at home on toast, but it’s also divine stirred into plain yogurt or dolloped on coconut ice cream. Find pectin where canning supplies are sold—try…

  • Orange and Brown-Butter Tart

    The nutty brown butter in this tart's custard filling makes a rich counterpoint to the tangy oranges topping it. A mix of blood and navel oranges is gorgeous, but you…

  • Roasted Potato and Mushroom Salad with Mascarpone

    Roasting the potatoes and mushrooms deepens the flavor of this warm salad, and the mascarpone dressing adds richness and tang.

  • Red-Cooked Tofu

    Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a…

  • Salt-and-Pepper Shrimp with Garlic and Chile

    For a quick, easy, and fresh-tasting dinner, you can always count on shrimp. Using easy-peel shrimp will speed prep because the shells are slit open and they’ve been deveined. You'll want to use…

  • Sautéed Escarole with Raisins, Pine Nuts, and Capers

    You can blanch the escarole up to one hour ahead. Wait until just before serving to add the lemon juice, though, as the acid in the juice will dull the…

  • Sear-Roasted Halibut with Blood Orange Salsa

    Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the…

  • Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

    This succulent roast with meltingly tender vegetables couldn't be simpler to make: just pop it in the oven in the morning, and let it cook slowly all day long. the result:…

  • Smoked Turkey Reubens

    In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.

  • Spiced Carrot Cakes with Candied Carrots

    Candied carrots and a finer crumb set this variation apart from traditional carrot cake.

  • Spicy Jerk Pork Chops

    Add some heat to tonight's pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs.

  • Whiskey Smash

    This Whiskey Smash update was created by Dale DeGroff at the Rainbow Room in the early 1990s. Today, he makes his Smash with Curaçao instead of simple syrup, but I…

  • Wine-Braised Chicken with Shallots and Pancetta

    In this modern take on coq au vin, Riesling subs for the usual red wine.

  • Creamy White Bean & Herb Dip

    This new take on bean dip is equally good served cold or at room temperature.

  • Cheddar and Cauliflower Soup

    This creamy soup gets its body from pureed cauliflower, though some tender whole florets are added just at the end of cooking to add texture. Sharp cheddar and cayenne give…

  • Chicken Sauté with Lemon, Cumin, and Parsley

    This quick dish is light and bright and can be pulled together with ingredients you likely already have on hand.

  • Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

    This is the iconic, all-American layer cake that most of us picture when we think carrot cake: packed with shredded carrots, chopped walnuts, and raisins, warmed with sweet spice, and…

  • Carrot-Ginger Soup

    Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup. Create your own customized creamy vegetable soup with the Recipe Maker.

  • Creamy Vegetable Soup Recipe: Create Your Own

    Making soup is the best kind of kitchen alchemy: You start with a few humble ingredients and wind up with a gem. That’s why I love making these puréed vegetable…

  • Asparagus Soup with Leeks and Mustard Seed

    Mustard seeds add a little bite to this creamy, mellow soup, a perfect starter for Easter or any spring supper. Create your own creamy vegetable soup recipe with the Recipe Maker.

  • Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

    The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

  • Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

    A quick soak in an orange juice brine infuses the chicken with lots of flavor. You’ll need a total of about 9 medium oranges for this recipe.

  • Poblanos Stuffed with Cheddar and Chicken

    These are not the stuffed peppers of your childhood—they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover roasted chicken and cooked rice speeds…

  • Pork and Potato Hash with Poached Eggs and Avocado

    In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

  • Pork Ragout and Soft Polenta

    If you made the Slow Roasted Pork Shoulder over the weekend, this hearty and satisfying ragout is the perfect way to enjoy it again. The soft polenta makes this recipe comfort on…

  • Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

    For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and…

  • The Martinez, Stirred

    The original Martinez (from which the dry martini likely evolved) called for Old Tom Gin and Boker’s Bitters, neither of which has been available in the United States for decades.…

  • Tomato-Fennel Soup with Orange

    A touch of crushed fennel seeds and orange juice brings a world of nuance to your typical tomato soup. Use the Vegetable Soup Recipe Maker to create your own creamy vegetable…

  • Any Night’s All Right

    Who needs a reason to celebrate good friends and great food? The secret to entertaining any night of the week is a menu of mostly make-ahead dishes.

  • Roast Pork Replay

    Eat delicious slow-roasted pork on Sunday and then turn it into inspired dinners during the week.

  • Homemade Croissants

    Step by step to the classic French pastry (tips, timelines, and tools included).

  • Bronze is the New Stainless

    What’s new in kitchen design.

  • Test Drive: Nonstick Skillets

    Time to buy a new one? Here are our top choices for this kitchen essential.

  • Shaken or Stirred?

    A New York City mixologist gives us the lowdown on the proper way to prepare classic cocktails.

  • Why the Chicken Comes Before the Lemon

    Or the science behind making a meal taste better.

  • Carrot Cake

    In this corner, the all-American favorite, and in that corner, a fanciful carrot-topped wonder. It’s going to be one delicious smack down.

  • Fried Rice Gets Fresh

    Nutritionist Ellie Krieger takes a less-than-healthy favorite and gives it a veggie-full makeover.

  • Oranges

    A supermarket staple? Sure. Delicious year-round? Not even close. That’s why we love oranges in winter, when they’re at their sweet, juicy best.

  • Audio Slideshow: How to Make Croissants

    Step-by-step instructions for making the classic flaky pastries from scratch in your own kitchen.

  • Marketplace

    Shop Smarter, Eat Better

  • Great Finds

    Our latest buys for the kitchen and table.

  • The Reading List

    New must-buys for food lovers.

  • Test Kitchen

    Tips/Techniques/Equipment/Ingredients/Glossary

  • Make It Tonight

    Just 30 minutes to dinner, start to finish.

  • “Wildman” Steve Brill

    For 23 years, this self-taught forager has made New York City’s Central Park his produce aisle.

  • Classic Croissants

    Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough…

  • Real Chocolate Mousse

     

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