穿越地中海边界,这道菜合并Greek phyllo with Italian influences in delicate and crisp tartlets. If you want a smoky flavor, substitute American bacon for the pancetta. Serve with…
Middle Eastern muhammara, a delicious roasted red pepper and walnut dip, fills these pinwheels, and the garnish of fresh chopped arugula gives them a bright finish.
Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…
Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…
This classic side dish hails from Abruzzo. I grew up eating it and still make it often because it’s so soothingly good. I love it as a side to roast…
Minced celery is an essential flavor base for many soups, stews, and sauces, but sometimes, this aromatic vegetable deserves to be the star of the show, as it is here,…
This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.
Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually…
These cakelike bar cookies use elements that are both traditional and fancy: a simple pumpkin cake base topped with a nutty brown-butter frosting.
These chewy cookies have all the classic features that you love in a blondie—toasted nuts and chocolate chips—plus a caffeinated boost from coffee. To make sure the flavor shines through,…
Deep chocolate cake and ganache with a creamy raspberry interior and a stunning presentation make this showstopper the perfect end to any celebratory meal. See the article for step-by-step photos.…
Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp…
Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…
Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket,…
Enveloped in a flavorful stuffing and then wrapped in prosciutto, grape leaves, or parchment, the perfectly cooked meat is revealed only when sliced.
Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.
These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate. Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour cream…
The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.
Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can…
This super-simple side makes a fabulous addition to a holiday feast. If you can't find king oyster mushrooms, you can substitute shiitakes.
Savory miso butter adds quick umami flavor to simple roasted green beans. Serve alongside Steamed Sea Bass, topped with sesame seeds if you like, or serve with roast chicken or…
This simple but festive side pairs beautifully with roast beef, making it a perfect element of a holiday meal.
Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available…
Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.
This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.
Though true shawarma is made with shaved meat cooked slowly on a spit, meat cooked in a slow cooker produces a similarly tender texture, and its full, fragrant flavor will…
Steak and eggs jazzed up with lightly dressed greens make a great dinner, but they also hit the spot as a midnight snack.
David Tanis Market Cooking Recipes and Revelations Ingredient by Ingredient By David Tanis (Artisan; $40) Where does delicious begin? The answer, of course, is at the market. Ingredients at their…
Istanbul & Beyond Exploring the Diverse Cuisines of Turkey By Robyn Eckhardt (Houghton Mifflin Harcourt; $35) I adore Turkish food, and a good chunk of my cookbook library is devoted…
Zingerman's Bakehouse By Amy Emberling and Frank Carollo (Chronicle Books; $29.95) For those unfamiliar with this Michiganbased treasure, Zingerman’s began as a deli in Ann Arbor back in 1982. In…
Homegrown Cooking From My New England Roots By Matt Jennings (Artisan Books; $35) Like Matt Jennings, chef/owner of Townsman, a New England brasserie in Boston, I’m from the Northeast, so…
Sweet Desserts From London's Ottolenghi By Yotam Ottolenghi and Helen Goh (Ten Speed Press; $35) Yotam Ottolenghi, the Israeli-British chef and best-selling cookbook author, started his culinary career as a…
State Bird Provisions A Cookbook By Stuart Brioza and Nicole Krasinski (Ten Speed Press; $40) As a food editor and stylist, I confess that I’m a bit of a hard…
Our favorite pastry chefs reveal their secrets to help you get the best results ever
The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley…
Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…
Crystallized ginger adds sparkle and spicy sweet flavor to many dishes, but it can be pricey. The good news is that it’s surprisingly simple to make.
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