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Issue 127

Baby Bok Choy with Warm Miso Ginger Dressing

Crisp-tender baby bok choy in a rich, gingery sauce makes a tasty side for chicken or shrimp. Be sure to serve with plenty of rice to soak up the warm…

  • Beef and Pinto Bean Chili with Toasted Cornbread Crumbles

    Now here's a chili for the meat and the bean lovers at the table. Plump pintos make this dish doubly satisfying. Toasted cornbread crumbles may not be your usual chili…

  • Beef and Three-Bean Chili

    One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and…

  • Blue Cheese-Smoked Almond Guacamole

    Piquant blue cheese and buttery avocado are a great pair—just think of Cobb salad. Smoked almonds, available at grocery stores, add even more depth for a rich guacamole that’s hard…

  • Fennel Slaw with Grapefruit, Cracked Pepper, and Pistachios

    Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor…

  • Fideos Rossejat Rápida

    This rich pasta dish is based on the Catalan tradition of cooking thin noodles—fideos—in stock with other ingredients until tender and infused with flavor. The dish is even more delicious…

  • Fried Tortilla Strips

    These tortilla strips follow the same method as Homemade Fried Tortilla Chips, but they are cut into thin strips.

  • Fresh Charmoula

    Ask a Moroccan what charmoula is, and you’ll get a description of a lemony mixture of spices, garlic, and fresh herbs that’s used primarily to marinate or sauce fish. But…

  • Glazed Lamb Chops

    An unusual mix of pantry ingredients—including Worcestershire sauce, anchovy paste, Angostura bitters, and honey— provides sweet and tangy flavors in this rich glaze. Serve the chops with herb-roasted tomatoes and…

  • Open-Face Reuben

    This open-face version of a beloved sandwich—a rich, tangy, meaty mix of corned beef, sauerkraut, and melted cheese—makes a satisfying meal. The sandwich may become a little soggy thanks to…

  • Marcona Almond Butter Cookies

    These crisp little treats are like peanut butter cookies, only better. They’re perfect with a cup of tea, coffee, or milk.

  • Maple-Glazed Roast Chicken

    A long soak in a sweet, slightly spicy brine makes this chicken one of the juiciest you’ll ever make, infused throughout with warm maple flavor. Glazing with maple syrup makes…

  • Maple Bacon Popcorn

    Popcorn popped in bacon fat is a decadent snack on its own. Maple gives it a salty-sweet flavor profile that takes it over the top. Serve immediately after drizzling the…

  • Orange-Almond Upside-Down Cake

    Almond and orange is a classic flavor combination that never gets old. Here, ground almonds and orange zest are incorporated into the cake batter, while sliced almonds add a toasty…

  • Sear-Roasted Rib-Eye with Creamed Chard

    Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.

  • Smoked Salmon and Leek Chowder

    The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

  • Seared Scallops with Blood Orange-Shallot Sauce

    Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange…

  • Skillet Mac and Cheese with Artichokes

    An easy and elegant take on an old favorite, this mac and cheese has subtle notes of artichoke, rich garlic undertones, and a crisp breadcrumb topping.

  • Southwestern Beef and Black Bean Chili

  • Smoky Turkey and White Bean Chili

  • Sausage and White Bean Chili

  • Seafood Guacamole

    Overflowing with chunks of crab and shrimp or lobster, this riff on classic guacamole can easily stand alone as an appetizer. The sweet seafood and orange juice balance an extra…

  • Winter Salad with Spiced Maple Vinaigrette

    This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good…

  • Celery and Marcona Almond Salad

    Forget your go-to green salad and try this super-crunchy version instead. You can toast the almonds and slice the celery several hours ahead; keep the nuts at room temperature but…

  • Chocolate-Marcona Almond Torte

    Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the…

  • Citrusy Beet, Parsnip, and Radish Slaw

    Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.

  • Celery Root-Apple Slaw with Pecorino, Parsley, and Pine Nuts

    I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too…

  • Cabbage-Carrot Slaw with Cranberries, Mint, and Honey

    Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine, it has sweetness and heat balanced by a sprinkling of…

  • Classic Guacamole

    Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the…

  • Cranberry Streusel Upside-Down Cake

    A sweet cinnamon-pecan streusel layer counters the tartness of the cranberries in this tender, scrumptious cake.

  • Charmoula Spice Blend

    Ask a Moroccan what charmoula is, and you’ll get a description of a lemony mixture of spices, garlic, and fresh herbs that’s used primarily to marinate or sauce fish. But…

  • Chicken and Chickpea Chili

    Become the MVP at your house tonight by making this soul-warming chicken chili. The chili is rich, flavorful and satisfying, and the mix of bacon crumbles and fresh toppings means…

  • Cucumber–Pineapple Guacamole

    This chunky mix is more like a salad or salsa than the classic guacamole dip. Its cool, refreshing flavors are good with chips or spooned over grilled fish.

  • Poached Chicken and Vegetables with Thai Peanut Sauce

    A quick-to-make yet perfectly balanced sauce—rich, creamy, peanutty, a little hot, a little sweet, and brightened with lime juice—enrobes tender chicken and fresh-tasting vegetables in pure deliciousness.

  • Pork and Poblano Chili with Tomatillos and Chorizo

    This dish proves a hearty chili can give off a fresh vibe too. It’s the perfect choice for pork fans (it uses country ribs and chorizo), and the amount of…

  • Tequila-Chipotle Shrimp Tostadas with Lime and Sour Cream

    Fried corn tortillas (tostadas) are a great base for spicy shrimp and zingy sour cream. Make them when you don’t mind a little messy eating, as they’re best picked up…

  • Tropical Upside-Down Cake

    Here’s a dessert designed to beat the winter blues. Take one bite of this rum-spiked pineapple-mango cake, and you can practically hear steel drums playing an island tune.

  • Toasted Cornbread Crumbles

    Toasted cornbread crumbles and crispy fried tortilla strips are two of my favorite garnishes for chili. Try them with chili, but don’t stop there—they’re also a great garnish for soups…

  • Homemade Baked Tortilla Chips

    Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.

  • Homemade Fried Tortilla Chips

  • How to Make Split Pea Soup

    Hearty, rich, and silky-smooth, this soup can be a meal all on its own.

  • Making the Grade

    For cooking, grade B maple syrup goes to the head of the class.

  • Discovering Fideos

    If you like paella, you’ll love this rich Spanish pasta dish, chock full of chorizo, mussels, and chicken.

  • How to Shape Marble Rye

    Peter Reinhart demonstrates how to make and shape this impressive loaf of bread.

  • Roast Chicken Breasts with Rosemary-Lemon Brown Butter

    Utterly simple to prepare and impossible to resist, this dish is sure to become a family favorite. Serve with brown rice and green beans or asparagus, all of which would…

  • Split Pea Soup

    This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.

  • How to Make The Best-Ever Guacamole

    A killer classic, plus three crazy-good variations, will change the way you think about guacamole.

  • Marble Rye Bread

    Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with…

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