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Issue 128

Brie, Peach, and Smoked Pork Grilled Cheese

For crispy perfection, a mix of butter and mayo is spread on the outside of this rich sandwich. The mayonnaise raises the butter's smoking point, which lets the sandwich cook…

  • Bean & Ham Bone Soup

    This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and…

  • Fresh Mozzarella and Spinach Pesto Melts

    A grilled cheese/French bread pizza hybrid, this dish comes together quickly with the help of a broiler and a hot baking sheet that heats the bread from below. It’s a…

  • Fresh Berry Pavlova

    The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped…

  • Grilled Tuna with Puttanesca Salsa

    The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish. The salsa would also be delicious served over grilled bread.

  • Grilled Cheese with Bacon and Guacamole

    This is a favorite combination at The Cheese Truck in New Haven, where it’s actually made with six different cheeses (Comté, Gruyère, and raclette as well as the ones listed…

  • Green Goddess Scrambled Eggs

    A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them…

  • Lemony Orzo Soup with Baby Spinach and Peas

    Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead…

  • Lamb Tagine with Cinnamon-Scented Onions and Tomatoes

    This tagine comes from the western foothills of the High Atlas mountains. There, a young Berber chef, Habiba Irich, made me a tagine similar to this one, and its haunting…

  • Oatmeal Date Cookies

    These chewy oatmeal cookies get warm, complex flavor from cardamom and caramelly Medjool dates. They won’t spread much and aren’t completely even in shape, which adds to their rustic appeal.

  • New Orleans–Style BBQ Shrimp

    Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…

  • Roasted Asparagus with Chipotle-Lime Butter

    Made with cilantro, chipotle chiles, and lime, the spicy butter sauce on these roasted asparagus spears makes this an ideal side dish for steak or lamb.

  • Roasted Asparagus and Fresh Herb Grilled Cheese

    In this brightly flavored, colorful sandwich, a little soft ricotta helps make the mix of mozzarella and Parmigiano more cohesive and evenly dispersed. Though it features three fresh herbs, you…

  • Roasted Ham with Cherry-Chutney Glaze

    The sweet-tart glaze adds a delectable outer layer to your ham that contrasts with the sweet, salty meat within. Roasting the ham reduces its moisture content just enough to intensify…

  • Roasted Ham with Spicy Pineapple Glaze

    The spices in this glaze are reminiscent of Jamaican jerk seasoning, lending a Caribbean flavor profile to this ham. Roasting the ham reduces its moisture content just enough to intensify…

  • Rice and Lentils with Ham

    Ham brings a salty-sweet savoriness to this twist on the Arabic dish mujaddara, a mix of lentils, rice, and aromatics found throughout the Middle East. Serve with a fresh green…

  • Rhubarb Chutney

    This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.

  • Roasted Rhubarb and Ginger Streusel Tart

    Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices. Its still-tart flavor perfectly contrasts the sweet, buttery brown sugar in the streusel.

  • Rhubarb Lentil Soup

    In the Middle East, tamarind, a tangy fruit that grows in abundance there, is often paired with lentils. Rhubarb adds similar bright, sour notes to this fragrant soup. A generous…

  • Redeye Gravy

    Instead of discarding  liquid left over from the Roasted Ham, use it in soups and stews to get the same effect as adding a ham hock, or make this non-traditional…

  • Steak Salad with Grilled Red Onions

    This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.

  • Spaghetti and Clams with Garlicky Green Sauce

    Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the…

  • Spinach and Mushroom Salad with Miso-Tahini Dressing

    The classic, earthy mix of spinach and mushroom gets a bright note from parsley and welcome crunch from cashews. It’s topped off with a creamy, savory dressing of miso and…

  • Spinach and White Bean Salad with Tuna

    The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…

  • Spinach and Chickpea Curry

    This hearty side tastes as if it’s been simmering for hours, but it comes together quickly with canned tomatoes and chickpeas. Serve it with chicken and some warm naan.

  • Sweet Chicken Tagine with Apricots and Caramelized Walnuts

    This tagine is a perfect example of the sweet chicken tagines of Fez, a glorious blend of sweet and savory, with the apricots’ chewy texture and sweet-tart flavor offsetting the…

  • Strawberry-Rhubarb Fool

    A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…

  • Wilted Spinach Salad with Burst Tomato Vinaigrette

    The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart. If available, use a mixture of red, yellow, and…

  • Cheddar, Apple, and Pastrami Grilled Cheese

    This sandwich (aka the Johnny Apple Cheese) features crisp, thinly sliced apples as well as a tangy-sweet apple spread (based on store-bought apple butter) that perfectly complements the pastrami and…

  • Cider-Braised Ham with Ginger-Lime Glaze

    Ginger jam in the glaze gives this ham a spicy-sweet kick. Braising makes the meat incredibly juicy and succulent, though you can also roast it (see variation) if you prefer…

  • Coconut Creamed Spinach

    Coconut milk adds a barely there sweetness to this classic side, while toasted cumin gives it an earthy flavor. Serve this with beef or lamb, or top with a fried…

  • Classic Matzo Ball Soup

    Let's set the record straight: the secret to great matzo ball soup is not the matzo balls (though these are light and fluffy and delicious, flavored with schmaltz, or chicken…

  • Asparagus and Egg Pizza

    A pizza topped with asparagus and melty fontina cheese is delicious. But crack some eggs on it toward the end of baking, and you take it to a whole different…

  • Asparagus-Potato Chowder

    This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.

  • Asian Ground Pork and Spinach

    Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice…

  • Preserved Lemons

    Preserved lemons add a salty zing to Moroccan dishes like the Tangy Fish Tagine with Preserved Lemons and Vegetables. They’re available in some supermarkets, but it’s also easy to make…

  • Pork Stir-Fry with Baby Bok Choy and Cashews

    A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.

  • Penne with Asparagus, Shiitake, and Pancetta

    Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out. Any short pasta shape will do here,…

  • Pistachio-Lemon Dacquoise

    Pistachio-flecked meringue layers contrast a tangy, creamy lemon curd filling in this stunning dacquoise. Perfect for a special occasion, this make-ahead dessert needs at least 24 hours in the refrigerator…

  • Peanut Butter-Chocolate Fudge Cupcakes

    These dark, rich cupcakes topped with creamy, peanut buttery frosting will wow kids and grown-ups alike. The Italian meringue-based buttercream is soft and fluffy but holds up like a dream.…

  • Twice-Baked Potatoes with Cheddar and Chives

    The combination of creamy Cheddar and bright chives is a classic way to flavor twice-baked potatoes, but feel free to try other melting cheeses. These potatoes are big enough to…

  • Twice-Baked Potatoes with Chorizo and Roasted Red Pepper

    Manchego, chorizo, and smoked paprika lend a Spanish flavor to a beloved American comfort food. These potatoes are big enough to be a main dish; make halves (see variation below)…

  • Twice-Baked Potatoes with Caramelized Onions and Blue Cheese

    Sweet caramelized onions and blue cheese give these potatoes robust steakhouse flavor. They're big enough to be a main dish; make halves (see variation below) if you’d like to serve…

  • Twice-Baked Potatoes with Kale and Bacon

    Stuffing baked potatoes with kale or cabbage is a riff on the classic Irish dish colcannon, making these potatoes perfect for St. Patrick's Day. They're big enough to be a…

  • Twice-Baked Potatoes with Mushrooms and Herbs

    Sautéed mushrooms and fresh rosemary and thyme add deep, woodsy flavor to these potatoes. They're big enough to be a main dish; make halves (see variation below) if you’d like…

  • Tangy Fish Tagine with Preserved Lemons, Olives, and Vegetables

    Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from…

  • Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad

    Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.

  • Honey-Lime Chicken Wings

    Tossed in a sauce that’s a little sweet, a little hot, and a lot sticky, these broiled wings are finger-licking good and a bit healthier than fried. To save time,…

  • Indonesian-Style Ham Stir-Fry

    Spicy and sweet, this quick dinner needs only short-grain sticky rice to complete it. If you don’t have or can’t find kecap manis, a syrupy Indonesian soy sauce, you can…

  • How to Make Twice-Baked Potatoes

    Golden on the outside and creamy on the inside, these classic spuds are a perennial favorite.

  • How to Make Barbecued Shrimp

    Huge, buttery—but not actually barbecued—shrimp are a deliciously messy New Orleans tradition.

  • How to Make Tagines

    Learn to make these iconic Moroccan stews in their eponymous earthenware vessels.

  • How to Make Matzo Ball Soup

    A great broth is the key to this comforting classic.

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