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February/March 2016

Brussels Sprout and Mushroom Sauté

Shredding Brussels sprouts is a great way to get their robust flavor in a quick-cooking side dish. You can often find packages of shredded sprouts at the supermarket; if not,…

  • Braised Short Ribs and Celery with Celery Seed Polenta

    Short ribs and celery become good friends in this braise: As the celery cooks, it flavors the beef and the sauce while absorbing some of the beefy flavor of the…

  • Fava-Za'atar Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Garlicky Kale Sprout Pizza

    This pizza highlights all the best in kale sprouts: Pine nuts and fontina splay off their nutty flavor, while goat cheese adds creamy tang and rosemary enhances their pepperiness.

  • Maple-Wasabi Chicken Wings

    Crushed wasabi peas are a fun, colorful garnish for these sticky-spicy-sweet wings. Look for them in your grocery store’s Asian section.

  • Maple-Cheddar Twice-Baked Sweet Potatoes

    Maple-candied walnuts play off the sweetness of the potatoes, while sharp Cheddar keeps it balanced.

  • Mint-Feta Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Roasted Carrots with Blood Orange and Rosemary

    Roasting slender carrots whole gives this easy side dish a dressy feel (as does using blood oranges, but regular ones work too). Serve with lamb chops or roast duck.

  • Roasted Curried Cauliflower Salad with Orange and Tarragon

    Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.

  • Roasted Celery and Garlic Soup with Crisp Prosciutto

    Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there's no need to peel the celery.

  • Red Peanut Mole with Chicken

    Most moles contain dozens of ingredients combined in a daunting number of steps, but this easy version cooks in under an hour from a manageable number of ingredients and will…

  • Spicy Thai Chicken and Pineapple Soup

    This bright, fragrant soup is just the thing to take the chill off a cold winter night. The sweetness of pineapple meets the heat of chile for a flavor duel…

  • Spaghetti with Shrimp, Lemon, and Chard

    Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream…

  • Sticky Pomegranate Drumsticks

    A sweet, tangy, slightly spicy glaze on these chicken drumsticks makes for messy but delicious eating. Serve with plenty of napkins.

  • Savory Corn Spoonbread

    Here's a favorite holiday side, streamlined to be simple enough even for a weeknight. Serve with baked ham, roast chicken, or seared shrimp.

  • Sausage and Pepper Calzones

    Imagine a cross between pizza and a sausage and pepper sub sandwich, and you get the gist of how good these are. Serve with your favorite marinara sauce for dipping,…

  • Seared Sea Scallops with Sesame-Cilantro Gremolata

    A playful take on the traditional topping for osso buco, the bright, zingy flavors of this gremolata are a perfect foil for rich, sweet scallops.

  • Seafood with Romesco Sauce

    Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

  • Spicy Bourbon Sidecar

    A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over…

  • Crunchy French Toast with Maple-Bourbon Butter

    French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…

  • Cumin and Cracked-Pepper Filet Mignon with Brie Butter

    Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a…

  • Caramelized Celery with Lentils

    The toasty flavor of caramelized celery pairs well with earthy lentils and an unusual finishing touch of dill, maple, and cider vinegar.

  • Clams with Herb Cream and Pork Belly Cracklin'

    Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.

  • Cider-Glazed Pork Belly and Brussels Sprouts

    This dish uses a classic flavor combination—pork, Brussels sprouts, and apples—in new ways. The pork is braised and glazed with cider for deep apple flavor and served over a Brussels…

  • Classic Bread Pudding with Rum-Raisin Sauce

    Simply mix the liquid ingredients, pour over the bread, let soak, and bake. It's that easy. And when serving the sauce, use a spoon to be sure to scoop up…

  • Catalan Stewed Lamb with Potatoes and Green Olives

    Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless…

  • Catalan Braised Rabbit

    Lean, mildly flavored rabbit is delicious when slow-cooked in a Catalan cassola (or cazuela, in Spanish) with tomatoes, carrots, almonds, and garlic. Adding a piece of the rabbit’s liver is…

  • Chocolate-Chile Truffles

    Just a smidge of chipotle powder is all you need to add tingling heat to dark chocolate truffles. Mezcal adds a smoky flavor; you can use tequila, but the flavor…

  • Chocolate Cake with Candied Ancho and Pepitas

    This cake has long been a favorite of mine; the sugar and pepitas (hulled pumpkin seeds) on top conspire to make a slightly crackly topping while the cake itself is…

  • Chocolate, Beer, and Chile Ice Cream with Hot Chocolate Sauce

    Using amber lager in ice cream may sound odd, but it adds lovely malty, caramel notes. Drizzling the ice cream with the Hot Chocolate Sauce gives you a delicious, double…

  • Cilantro-Pepita Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Cumin-Coriander Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Artichoke-Olive Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Israeli-Style Hummus

    This fluffy dip, based on the author's travels in Israel, has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Honey-Tabasco Pork Belly with Black-Eyed Peas and Collard Greens

    A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious…

  • Harissa-Almond Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Hot Chocolate

    Chef Rick Bayless pairs chiles and chocolate in Mexican-inspired recipes both savory and sweet.

  • Catalan Comfort: How to Cook in a Cassola

    Get to know the rustic, deeply flavored stews of Catalonia.

  • How to Cook Pork Belly

    3 ways to cook this rich, meltingly tender cut

  • Bread Pudding 101

    Learn the basics behind this classic, comforting dessert.

  • Heavenly Hummus

    Light, smooth, ethereal. Here's how.

  • Make-Ahead Bread

    Make one dough, choose how to shape it, and bake it on your schedule.

  • Roasted Celery with Stilton and Almonds

    Celery and blue cheese make for a boldly flavored gratin. Tarragon adds an aromatic note, balsamic glaze contributes welcome sweetness, and almonds provide nutty crunch.

  • Seeded Pull-Apart Rolls

    Inspired by monkey bread, a pull-apart sweet bread, these savory dinner rolls are great for soaking up soup or sauce, or on their own with just a bit of butter.…

  • Cheesy Breadstick Twists

    You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.

  • Whole Wheat Bread Dough

    Use this all-purpose dough to make Whole Wheat Sandwich Bread, Cheesy Breadstick Twists, or Seeded Dinner Rolls. If you don’t have a stand mixer, mix the ingredients with a wooden…

  • Whole Wheat Sandwich Bread

    In addition to sandwiches, this tender loaf is perfect for French toast or bread pudding.

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