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Issue 122

Baked Parmesan French Toast with Tapenade and Arugula Salad

In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of…


  • Banana-Pecan Crumble

    This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping. Dark brown sugar gives the dish a slightly richer molasses tang than light brown does.

  • Black Rice Salad with Sugar Snap Peas and Avocado

    This rice salad has it all in looks, flavor, and texture: creamy avocado, crunchy sugar snap peas, a vibrant lime dressing, and gorgeous chewy yet tender grains of glossy black…

  • Bangladeshi-Style Kitchri

    Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the…

  • Braised Lamb Shawarma

    The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a…

  • Butter-Braised Radishes

    This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to…

  • Five-Spice Millionaire’s Bacon

    Inspired by the candied “millionaire’s bacon” at San Francisco’s Sweet Maple restaurant, this version has even deeper flavor, thanks to soy sauce and Chinese five-spice powder. It’s like spicy bacon…

  • Linguine with Clams, Sweet Potato, and Country Ham

    Bright and comforting, this brothy pasta dish combines the down-home flavors of sweet potatoes and country ham with the familiar Italian duo of linguine and clams. Elegant in appearance and…

  • Leek and Pancetta Quiche

    Salty pancetta and sweet, tender leeks are a classic flavor pairing in this savory quiche.

  • Mushroom-Asparagus Risotto

    Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than…

  • Olive and Sun-Dried Tomato Quiche

    Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

  • Roasted Salmon with Mustard and Tarragon

    Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

  • Rum-Raisin Blondies

    Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.

  • Radish, Carrot, and Edamame Stir-Fry

    A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a…

  • Smoked Chicken and Corn Quiche

    In this Southwestern take on a traditional quiche, smoked chicken and sweet corn add texture to the silky custard, while roasted poblano chiles lend a touch of heat.

  • Sausage and Pepper Quiche

    This Italian-style quiche is filled with roasted red peppers, tomatoes, basil, Parmigiano, and spicy or sweet Italian sausage.

  • Smoked Salmon and Dill Quiche

    Like a cream-cheese-and-lox bagel in quiche form, this is the ultimate brunch centerpiece.

  • Wonton Soup

    Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover…

  • Yufka (Turkish Flatbread)

    This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

  • Crispy Fish Sandwiches with Wasabi and Ginger

    Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.

  • Chicken and Parsnip Pulao

    This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the…

  • Cardamom-Scented Rice Pudding

    Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the…

  • Cream Scones

    While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in…

  • Carrot Cake Roulade with Pineapple Cream Cheese

    Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned…

  • Almond Raspberry Jelly Roll Cake

    A topping of billowy whipped cream, toasted nuts, and raspberries not only looks pretty but also adds textural notes to this almost-flourless cake, making each bite exciting.

  • Asparagus and Goat Cheese Quiche

    Tender asparagus and tangy goat cheese make a classic quiche filling, perfect for a springtime brunch.

  • Pomelo Chicken Francese

    Chicken Francese—chicken cutlets dipped in egg, fried, and served with a lemony sauce—is an Italian-American favorite. In this version, pomelo enhanced by sweet white wine gives the dish a fresher,…

  • Pastry-Wrapped Chicken with Vegetable Stuffing

    Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes…

  • Poached Chicken with Salsa Rustica

    Aside from the tender chicken, this rustic, one-pot meal is full of aromatic vegetables that cook alongside the bird. Feel free to add more or less of any one or…

  • Pot-Roasted Chicken with Spring Vegetables

    Though this dish is easy to make, you shouldn’t think twice about serving it for company. It’s full of flavor and looks elegant presented in shallow bowls.

  • Potato and Rosemary Quiche

    Chunks of tender potatoes, creamy Brie, and fragrant rosemary make for a comforting breakfast quiche.

  • Panch Phoran

    Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a…

  • Triple-Chocolate Roulade Cake

    This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

  • Indian Vegetable Curry

    Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

  • Honey-Roasted Radishes

    Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish.…

  • How to Make Cream Scones

    Tender and sweet, scones are equally satisfying as breakfast or an afternoon pick-me-up.

  • Broccoli and Ham Quiche

    The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

  • Lobster and Mushroom Quiche

    This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

  • Brazilian Skirt Steak with Golden Garlic Butter Recipe

    Based on a dish you’ll find in many Rio de Janeiro restaurants, this recipe uses few ingredients but packs a lot of bold flavor. If your garlic has a green…

  • Miso-Honey-Glazed Turnips

    These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View…

  • Glazed Carrots with Tarragon

    Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.Web extra: View an…

  • Glazed Beets with Walnuts and Chives

    Crunchy, earthy walnuts are a classic accent for sweet, tender beets. The chives add a fresh, springy look and taste.Web extra: View an audio slideshow to hear the sound of…

  • Spicy Glazed Onions

    Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big…

  • How to Make Glazed Vegetables

    Dust off a classic technique to make amazingly tasty glazed vegetables.

  • Country Ham Relish

    Served on crackers, endive leaves, or celery ribs, this sweet and salty relish makes an irresistible hors d’oeuvre. It’s also a delicious sandwich spread—try it on buttered whole wheat toast…

  • Country Ham and Cheddar Spoonbread

    Grits are the perfect vehicle for smoky country ham and extra-sharp Cheddar in this fluffy, satisfying brunch dish.

  • Quiche Recipe: Create Your Own

    The basics of a quiche are simple and delicious: a pastry crust and a rich egg custard, filled with whatever add-ins you like: sautéed or steamed vegetables, cooked meat, cheeses,…

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