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Issue 121

Beef Short Rib Pierogi (Pierogi z Miesem)

You can serve these hearty pierogi either boiled or fried. Boiled,  they're nice and chewy, while frying them in butter makes them crisp and puffed, delicious with a strong Polish…

  • Beef Stew with Root Vegetables and Horseradish

    This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.

  • Baked Penne with Cauliflower and Cheese

    Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens…

  • Burgers with Sun-Dried-Tomato Mayo and Arugula

    There’s nothing better on a grilled burger than a ripe summer tomato, but in winter, sun-dried are a more flavorful choice than wan, out-of-season fresh tomatoes.

  • Beer-Braised Bratwursts with Pickle Juice Slaw

    A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

  • Buttermilk-Battered Onion Rings

    The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good…

  • Glazed Orange Pound Cake

    This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake…

  • Lamb and Prune Stew

    Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

  • Lemon Soufflés with Raspberry Compote

    These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce…

  • Mushroom and Parmesan Soup with Chive Crème Fraîche

    Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

  • Miso-Glazed Salmon with Green Tea Rice

    In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with…

  • Moroccan Lamb Stew

    Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

  • Orange Sherbet

    Sherbet differs from sorbet in that it’s enriched with cream, which gives it a lovely consistency. One taste will instantly take you back to childhood.

  • Maple and Chipotle Broiler-Barbecued Chicken Thighs

    When it's too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler. Between the smoky spice rub and the sweet-hot barbecue sauce, you'll…

  • Onion and Ale Soup with Blue Cheese Croutons

    This boldly flavored twist on French onion soup lets the onion come through loud and strong. Gorgonzola works well for the croutons because it’s not overpowering and melts nicely, but…

  • Rosemary-Rubbed Rib-Eye with Charred Red Onions

    Recreate some of the same grilled flavor you love using your broiler. Bringing the steaks to room temperature before broiling will help them cook on the inside without burning on…

  • Rustic Onion Tart with Olives, Capers, and Anchovies

    This pizza-like tart, reminiscent of a French pissaladière, has become an Easter weekend tradition at our farm. I like to have it ready for visiting family when they come in…

  • Spinach Salad with Fried Egg and Bacon

    Spinach salad often features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.

  • Steak Diane

    Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry,…

  • Sausage, Potato, and Fennel Chowder

    Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

  • Seared Tilapia with Spicy Orange Salsa

    This zippy salsa is delicious with just about any type of fish or shellfish, including halibut, shrimp, and scallops. If you don’t want too much spicy heat, don’t use the…

  • Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

    This salad is a refreshing way to start a meal. It's also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).

  • Spicy Carrot Ribbon Salad

    Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and…

  • Shaved Rutabaga and Turnip Salad with Scallions

    A lovely balance of bitter and bright, this salad makes a wonderful accompaniment to rich meats.

  • Sweet and Spicy Sesame Chicken Kebabs

    A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes…

  • Veal Stew with Bacon and Winter Vegetables

    This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

  • Yuca Fries with Garlic Mojo

    Mojo (mo-ho) is the Caribbean word for “sauce,” and this garlic mojo is the perfect accompaniment to fried yuca. Peeled frozen yuca chunks can be substituted for fresh (don’t defrost…

  • Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

    These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

  • Caramelized Onion Risotto

    Onions are often used in risotto, but not usually as the main ingredient. In this soothing dish, you get a bite of beautifully browned, sweet, soft caramelized onions in every…

  • Cajun-Style Chicken and Sausage Jambalaya

    This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult…

  • Caramel Soufflés with Ginger Crème Anglaise

    Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote…

  • Asian Pork Stew

    This warming, wintery stew gets an Asian accent from lemongrass, ginger, garlic, and chiles. Serve it with steamed jasmine rice.

  • Pernil-Style Pork Tenderloin

    Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust…

  • Penne Rigate with Olives, Roasted Peppers, and Tuna

    This simple sauce is packed with the flavors of southern Italy—briny olives, sweet peppers, and rich tuna. Feel free to improvise by adding capers or anchovies, or by substituting canned…

  • Pasta Carbonara Frittata

    This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at…

  • Potato-Cheese Pierogi (Pierogi Ruskie)

    The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United…

  • Parsnip Rémoulade

    Inspired by classic celery root rémoulade, this creamy parsnip salad is a great side dish for steak or roast chicken. Parsnips tend to absorb a lot of the vinegar, so…

  • Turkey Sloppy Joes with Hoisin and Cilantro

    Hoisin sauce, a thick sweet-and-spicy Chinese condiment, gives ground turkey a deep and savory flavor in this new twist on a classic American sandwich.

  • Tagliatelle with Quick Lamb Sugo

    A sugo is a rich Italian sauce that usually cooks for hours. This speedier version includes red wine, tomato paste, and tomato juice to create deep flavors more quickly. One…

  • Italian-Style Beef and Porcini Stew

    The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last…

  • How to Make Real Irish Soda Bread

    No raisins or caraway seeds here—there are just four ingredients in this rustic loaf

  • The Upside-Down Grill

    Too cold to fire up the grill? Embrace your broiler for burgers, brats, and barbeque.

  • How to Make Pierogi from Scratch

    A Polish cookbook author shares her grandmother’s recipe for tender potato-and-cheese-filled dumplings.

  • Test Drive: Slow Cookers

    These energy-efficient appliances make stellar meals while you’re out of the house.

  • Classic Pasta Carbonara

    A great carbonara is about balancing the cheese, eggs, pork, and pasta. Because there are so few ingredients, it’s important that they be high quality to make this dish a…

  • Slow-Cooker Five-Spice Pork with Snap Peas

    Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest…

  • Chocolate Soufflés with Blood Orange Sauce

    Chocolate Soufflés with Blood Orange Sauce

    The deep, rich chocolate flavor in these individual soufflés comes from a combination of Dutch-processed cocoa powder and unsweetened chocolate in the pastry cream. The blood-orange sauce provides a sweet-tart…

  • Creole-Style Shrimp Jambalaya

    A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich…

  • Chicken Thighs in Tomato-Ginger Sauce

    Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting. The butter swirled into the sauce may seem like an unusual addition, but it adds richness and flavor,…

  • Spicy Pork Stew with Peppers and Potatoes

    Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

  • Behind the Kitchen Door: Grace Young's East-Meets-West Kitchen

    Tour cookbook author and Chinese cooking expert Grace Young's compact, super-efficient SoHo kitchen.

  • Irish Soda Bread

    Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand:…

  • Sesame Turkey Cutlets with Israeli Couscous Pilaf

    Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger…

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