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Issue 109

Braised Duck Legs with Figs, Star Anise, and Winter Squash

Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises,…

  • Braised Beef Short Ribs with Salsa Verde and Feta

    Suzanne Goin has been serving short ribs at her Los Angeles restaurant Lucques since it opened 12 years ago, and her diners won’t let her take them off the menu.…

  • Bittersweet Chocolate Pots de Crème

    This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

  • Banana Split Brownies

    With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps…

  • Blue Cheese and Bacon Meatloaf

    The classic Buffalo-wings combo of celery and blue cheese pair here with actual buffalo—that is, lean and meaty ground bison. Create your own customized meatloaf recipe with the Recipe Maker.

  • French Apple Turnovers

    Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. For added flavor, mix 2 Tbs. of chopped…

  • Farro and Beluga Lentil Pilaf with Ginger and Cilantro

    Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

  • Easy Ras el Hanout

    This simplified version of the famous Moroccan spice blend contains only spices that are easy to find in grocery stores. Use ras el hanout to add warm spice flavor to…

  • Double-Mushroom Meatloaf

    Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

  • Green Salad with Pears, Prosciutto, and Avocado

    The perfect Valentine's Day salad, this dish comes together in minutes.

  • Greek-Style Meatloaf with Olives, Feta, and Red Wine

    Chopped kalamata olives and feta give this lamb meatloaf a zesty Mediterranean flavor. Create your own customized meatloaf recipe with the Recipe Maker.

  • Lapostolle

    This festive cocktail, from the chief mixologist at The Drawing Room in Chicago, is named after Alexandre Marnier-Lapostolle, the creator of Grand Marnier in 1880.

  • Kumquat-Riesling Sauce

    Serve this sweet-tart dessert sauce over vanilla ice cream or pound cake.

  • Kimchi

    Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for…

  • Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

    Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.

  • Linguine with Lemon-Garlic Shrimp

    This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.

  • Lemon-Glazed Banana Scones with Crystallized Ginger

    Crystallized ginger and lemon zest complement the assertive banana flavor in these scones. While scones are usually best the day they’re made, added moisture from the banana will keep these…

  • Kimchi Fried Rice

    This is Korea's homey fried rice dish, perfect for using up leftover rice and "mature" kimchi (that is to say, kimchi that has gone a bit sour). Because the kimchi…

  • Kimchi Pancakes with Soy-Vinegar Dipping Sauce

    The batter may seem thick at first, but the liquid from the chopped kimchi and added kimchi juice will give you the proper consistency (that of heavy cream) and a…

  • Old-School Martini

    This classic cocktail combines half vermouth and half gin in the old-school fashion.

  • The Manhattan

    Spicy rye whiskey is traditionally used to make a proper Manhattan, but if rye isn't to your liking, bourbon is an acceptable and tasty alternative.

  • Mashed Sweet Potatoes with Mango Chutney

    Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.

  • Malaysian Chicken and Rice

    Zak Pelaccio likes to wrangle big flavor from simple ingredients, and this dish is no exception. It may look unassuming, but trust us—it’s a veritable flavor bomb. Spicy ginger, fresh…

  • Millet and Cheddar Polenta with Roasted Vegetables

    Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper.

  • Overnight Banana Sticky Buns with Pecans

    Ripe bananas make this dough moist and fragrant and infuse the caramel-pecan sauce with rich flavor. Preparing the dough and the filling the night before means the buns just need…

  • Quick Chicken Vindaloo

    Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your…

  • Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

    With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

  • Sautéed Celery with Leeks and Mushrooms

    This savory sauté tastes just like Thanksgiving stuffing, but without the bread. Serve it alongside roasted chicken.

  • Spiced Rabbit Tagine with Peas and Carrots

    Sara Jenkins created this recipe based on her husband’s memories of his Moroccan grandmother’s cooking. She seasons the dish with ras el hanout, a heady spice blend used often in…

  • Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

    Adding teff flour to this tart’s crust gives it the texture of shortbread and a rich, nutty flavor. The filling is vegetable heaven—chard, sweet potatoes, and red onions—topped off with…

  • Sweet-and-Sour Pork Chops with Pickled Fennel

    Here, pickled fennel brightens up a simple weeknight pork chop supper. You'll need to prepare the fennel and refrigerate for three days before using. The tangy flavor boost is completely worth…

  • Steamed Pork Buns

    Authentic Chinese steamed pork buns are a dim sum classic. Watch the video for Eileen's step-by-step demonstration of how to make the dough, the filling, and how to shape the buns.

  • Sausage Meatloaf with Lemon and Parmesan

    A small amount of sweet fennel sausage adds enormous flavor to this Italian-inflluenced meatloaf. Create your own customized meatloaf recipe with the Recipe Maker.

  • Spicy Southwestern Meatloaf

    Three kinds of chiles make this pork and bison meatloaf hot all over: fresh jalapeños and ancho chile powder in the mix, and chipotle chiles in the ketchup glaze. Create your…

  • Stout and Cheddar Meatloaf

    With an infusion of hearty, bitter stout and sharp Cheddar, this meatloaf would be right at home at a St. Patrick's Day dinner. Create your own customized meatloaf recipe with…

  • Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

    Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce. Video Watch a…

  • Cream of Celery and Celery Root Soup

    This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues…

  • Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

    This crisp, creamy, and addictively good salad comes together in no time.

  • Classic Creamed Spinach

    With a subtle infusion of garlic and a bit of Parmigiano-Reggiano, this creamy side dish holds its own against the steakhouse competition.

  • Chili Con Carne

    Too much salt isn't good for you, but too little makes for a bland meal. This robust Chili Con Carne strikes the right balance. With high-impact flavor elements—pure ground chile, freshly toasted…

  • Chewy Sugar Cookies

  • Crunchy Sugar Cookies

  • Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach

    Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a…

  • Corn and Amaranth Griddlecakes with Spicy Black Beans

    This hearty meatless main course is chock full of flavor and texture. The griddlecakes are crisp, tender, and slightly peppery from the amaranth flour, and the beans deliver a kick.…

  • Cannellini Beans with Tuna and Pickled Cipollini Onions

    Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with…

  • Chinese Barbecued Roast Pork

    This recipe makes more barbecued pork than you need for the Steamed Pork Buns, but that’s a good thing because it’s a delicious, versatile ingredient to have on hand. Freeze…

  • Meatloaf Recipe: Create Your Own

    Meatloaf is my family’s favorite comfort food—that’s one thing we can agree on. What we can’t agree on is our favorite version. I like one with lots of spices, and…

  • Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

    Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

  • Poached Eggs with Creamy Brussels Sprouts and Bacon

    Brussels sprouts and eggs may seem like a surprising combination, but in this classy version of poached eggs on toast they make a perfect pair.

  • Pork Braised in Banana Leaves with Manchamantel Sauce

    Banana leaves add a tea-like herbal note to the pork. The accompanying sauce, called manchamantel (or “tablecloth stainer”), is a specialty of Oaxaca, Mexico, and combines the sweetness of banana…

  • Pickled Mushrooms with Garlic and Herbs

    Use as many varieties of mushrooms as you can find for the best flavor and texture.

  • Pickled Mushroom and Gruyère Pizza

    An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

  • Pickled Fennel with Mustard and Peppercorns

    Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.

  • Pickled Cipollini Onions with Chile and Cloves

    Available throughout the winter, cipollini onions vary in size, so choose the smallest ones you can find, preferably all the same size. Pickled, they’re great in composed salads, stuffed into…

  • Thai-Style Halibut and Banana Curry with Peanuts

    This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and…

  • Turkey Meatloaf with Fennel and Bacon

    Wrapped in bacon and lashed with a double dose of fennel, this turkey meatloaf is anything but austere. Create your own customized meatlof recipe with the Recipe Maker.

  • Homemade Vegetable Broth

    Use this savory broth in place of chicken broth in any recipe.

  • Indian-Spiced Lamb Meatloaf

    Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.

  • A Valentine's Day Dinner in 30 Minutes

    It’s February 14th, and it’s a weekday—what’s a food-loving romantic to do? How about this indulgent, ready-in-30-minutes dinner for two?

  • The Comeback Kid

    Vermouth, an underappreciated cocktail co-star, is about to get its due.

  • Test Drive: Pressure Cookers

    Craving beef stew on a Tuesday? Use a pressure cooker to turn slow-cooking dishes into weeknight dinner options. Here are our top picks.

  • How to Make Creamed Spinach

    A classic side dish that all cooks should have in their recipe boxes.

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