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Smoked Oysters with Crème Fraîche and Saltines

To learn more, read "Saltine Dream" in our National edition.

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Chinese Sausage Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Riz Au Lait Arancini

To learn more, read "Free Ballin'" in our National edition.

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Paella Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Carbonara Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Cauliflower Marsala

To learn more, read "Veg of Glory" in our National edition. 

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Shabu Shabu

To learn more, read "One Pot Party Solution" in our National edition.

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Chile Oil

To learn more, read "One Pot Party Solution" in our National edition.

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Lao Sausage

To learn more, read "Hit the Links" in our National edition.

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Toasted Almond Truffles

To learn more, read "Full Mast" in our National edition. 

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Scotch Eggs

To learn more, read "The Chicken and the Egg" in our National edition.

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Ginger Karaage Chicken

To learn more, read "The Fried Up Bird Chronicle" in our National edition.

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Snickers

To learn more, read "It Really Satisfies" in our New York edition. 

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Morning Buns

To learn more, read "Morning Edition" in our National edition.

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Beer-Battered Apple Fritters

To learn more, read "What to Eat Now: Apples" in our National edition. 

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Tamarind Whiskey Sour

To learn more, read "Guest Chefs: Andy Ricker" in our New York edition.

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Brown-Butter Apple Tart

When Mika Paredes moved to Portland, Oregon, 10 years ago, Beast chef-owner Naomi Pomeroy was one of the first people she met; the two worked together at Pomeroy's former restaurant, More »

Puffed Potatoes with Miso-Glazed Eggplant

To learn more about this recipe, check out our story "A Night at the Tavern." 

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A Pudding for Autumn

To learn more about this recipe, check out our story "Plum Project."

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Vidalia Onion Rings with Beer Mustard

To learn more about this recipe, click the following link to read the related story, "Blais of Glory," in Tasting Table's National edition.

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Macaroon Sandwich Cookies

To learn more about this recipe, click the following link to read the related story, "Mac Daddy," in Tasting Table's New York edition.

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Almond Panna Cotta with Date Syrup and Grilled Figs

To learn more about this recipe, click the following link to read the related story, "Meatless (Labor Day) Monday," in Tasting Table's Nationa...

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Spicy Barbecued Tofu Kebabs

To learn more about this recipe, click the following link to read the related story, "Meatless (Labor Day) Monday," in Tasting Table's...

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Grilled Shishito Peppers with Shichimi Togarashi

To learn more about this recipe, read the related story, "Take Back the Grill Vol. 3: The Ono File," in Tasting Table's National edition. Want more ex...

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Grilled Avocados and Chiles

To learn more about this recipe, read the related story, "Nice Hass," in Tasting Table's National edition. Want more exclusive recipes from the hottest ...

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Grilled Swordfish with Eggplant-and-Pepper Salad

To learn more about this recipe, read the related story, "Welcome to Flay-vortown," in Tasting Table's National edition. 

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Striped Bass in Tomato Lemongrass Water

Sean Temple has a thing for tomato water. Make it once and you'll see why. The chef from Paulée in More »

Root-to-Leaf Radish Spaghetti

To learn more about this recipe, read the related story, "Vegetable, Party of One"

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Chilled Buckwheat Noodles with Spicy Sauce

Jonah Kim, executive chef at Pabu, knows about the dog days of summer. The Texas native has worked in Austin, Las Vegas and Baltimore, three spots that positively sizzle in July.

His...

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Provençal Turkey Kebabs with Grilled Lemon

Turkey usually appears on the grill in burger form. Our Test Kitchen tapped the versatile bird--instead of cubes of chicken or beef--for an unexpected spin on a favorite summertime staple: grilled kebabs. A Provençal-inspired spice rub, he...

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Grilled Cornish Hens with Z'houg

Z’houg: It boggles the taste buds that so simple a condiment can have so much flavor. Made from fresh cilantro, parsley and lots of garlic and spices, the Yemenite paste is a refreshing way to wake up a More »

Spring Pea Guacamole

To learn more about this recipe, read the related story, "Guac Epoch" in our National edition. 

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Icy Lemon-Limeade with Strawberries

Chris Hanmer is best known for being the youngest-ever contestant to win the World Pastry Team Championship, as ...

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Asparagus with Grapefruit "Snow" and Toasted Almonds

Luke Bergman has gone home. When we last checked in with Bergman, he was the chef de cuisine at Manhatt...

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Carrot Tartare

Erick Harcey, the chef at Parka in Minneapolis, Minnesota, says that 60 percent of the dishes served at the restaurant land in diners’ comfort zone. The other 40 percent--w...

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Seafood Sausage Lettuce Wraps

If homemade sausage conjures images of meat grinders and a sprawling mess, you’ll be delighted by the simplicity of this seafood sausage. Kevin Ashworth, executive chef at Edward Lee’s More »

Hot Crab Dip with Ritz Crackers

To learn more about this recipe, read the related story, "Snack Attack," in our National edition.

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Mama Ramen Shrimp Soup with Mini Pork Meatballs

To learn more about this recipe, read the related story, "Snack Attack" in our National edition. 

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Italian Country Loaf

“I did a coin toss,” says Adam Leonti, “to decide whether to attend boat-building school or culinary school.” Culinary school won, and now Leonti is the chef de cuisine at Vetri in Philadelphia.

The two professio...

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Spicy Stir-Fried Pork

In our early cooking days, a stir-fry meant overcooking whatever meat and vegetables we had on hand in a liberal dousing of soy sauce. Our Test Kitchen takes a more nuanced approach to the quick dish, marinating lean pork-cutlet slices in fresh...

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Salt-Baked Potatoes with Juniper Compound Butter

At first glance, it looks like just a baked potato. But let us reassure you that Rachel Miller's salt-baked potato is anything but ordinary.

The Southern transplant is the sous chef of More »

Chocolate Bark

A certain February holiday usually corners the market on chocolate. Instead of opting for a heart-shaped box, our Test Kitchen got to work on a chocolate treat you can make year-round. This bark, studded with agave-sweetened granola, cacao nibs...

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Roast Chicken with Rosemary-Garlic Pan Sauce

"I know it sounds boring," apologizes Michael Petres, executive chef at St. Louis' Brasserie by Niche, "but I eat roast chicken a couple of times a week."<...

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Braised Endive with Prosciutto and Gorgonzola

Sliced and added to salads or served as party-friendly More »

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Three-Cheese Herb-and-Honey Spread

Colby and Megan Garrelts opened Rye in Leawood, Kansas, intending to create a restaurant that their friends and family could frequent on more than just special occasions. ...

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Steamed Mushrooms, Poached Eggs, Chiles and Parmesan

To learn more about this recipe, read the related story, "Rich Yolk".

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Rye-and-Salmon Cakes

Salmon, prized for its high omega-3 content, is one of the stars of the healthful-eating universe, but fishy banquet-hall preparations have given it a bad reputation. Our Test Kitchen solved that issue by flaking the protein-rich seafood into c...

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Macaroni and Cheese

What's the sous chef at a modern Korean restaurant doing giving us a recipe for ultra-creamy, smoky pasta? Let's face it: No one is immune to the power of macaroni and chee...

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Butternut Squash Steak and Eggs

These days, just about any hearty vegetable can be reimagined as a "steak." So when our...

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Three-Herb and Tofu Lettuce Wraps with Soy-Honey Dipping Sauce

The ideal party appetizer is both flavorful enough to impress in just a few bites, and easy to eat (preferably sans fork). Our Test Kitchen’s three-herb and tofu lettuce wraps satisfy both requirements. Crumbled firm tofu is sautéed ...

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Roasted Grape and Red Wine Trifle

Who doesn’t like a trifle? Prep-wise, it’s a simple layering job. Eating-wise, it’s a sweet melding of flavors and textures. Our Test Kitchen’s version combines wine-roasted red grapes, Neufchâtel cheese, nonfat yog...

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Chicken Adobo

The first thing Kevin Luzande remembers making as a child was strawberry ice cream. "I put strawberries, milk and ice in the blender," he recalls. "It didn't look pink enough." So Luzande did what any reasonable tot might: He added ketchup.

...

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Deconstructed Croquembouche with Dulce de Leche Cream

TT Tip: The unfilled puffs can be baked and then frozen up to 1 month. Defrost the puffs at room temperature and then reheat in a 375° oven for 3 to 5 minutes until fragrant and crisp.

TT Tip: Inst...

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Spice Island Punch

TT Tip: If serving cold, do not warm the pomegranate juice or orange juice before serving. Instead, serve over ice and top off with sparkling wine or Champagne.

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Membrillo and Blue Cheese Drizzled with Saffron Honey

TT Tip: Membrillo, a traditional Spanish fruit paste made from slowly cooked quince, can be found in specialty cheese shops or More »

Prosciutto-Wrapped Pears with Maple Syrup and Cracked Peppercorns

TT Tip: For extra-crisp prosciutto-wrapped pears, after the pears have baked, adjust the oven rack to the upper-most position and broil the pears for 1 to 2 minutes. (Watch the pears as they cook as broiler intensity varies).

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Smoky Chicken-Phyllo Croustillant

TT Tip: If you can't find dried mint, substitute with 1 tablespoon of finely chopped fresh mint.

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Chestnut Soup with Caraway Crème Fraîche

TT Tip: If you're not a fan of caraway (the spice used in rye bread), substitute a pinch of freshly grated nutmeg or cinnamon--or leave the crème fraîche plain.

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Scallop Ceviche with Coriander and Furikake

TT Tip: Furikake is a toasted seaweed-based seasoning. If you can't fine furikake at your local Asian market, More »

Churros

To learn more about this recipe, click here to read the related story, "Well-Oiled Machine," in our National edition. 

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Chocolate Candy Cane Buttons

There is an untold truth when it comes to holiday cookies: The cuter they are, the worse they typically taste. So our Test Kitchen goal was to create a dashing cookie we’d want to eat. These chocolate candy cane buttons have a minty brown...

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Buttermilk Cake with Riesling Poached Pears and Sweetened Créme Fraîche

Tory Miller, the James Beard Award-winning chef of L’Etoile in Madison, Wisconsin, says the state’s best pears arrive in late fall. Those prime specim...

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Kasha-Stuffed Acorn Squash with Pomegranates, Pine Nuts and Mint

If you eat with your eyes first, prepare to bug out: Our Test Kitchen's stuffed acorn squash is as enticing and festive as it is delicious. A great vegetarian alternative for Thanksgiving, roast squash halves are filled with a substantial mix o...

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Sea Bass and "Salad" in Parchment

On many a weeknight, all we can muster for dinner is a salad. But if you spend just a few more moments, those sad leaves can be turned into a light entrée: Simply More »

Day-After Reuben with Cranberry Sauce and 'Kraut

TT Tip: For a spicy Reuben dressing, add chopped spicy pickles, pickled red peppers (or Peppadews), pickled jalapeños or chopped giardiniera.

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Marble-Rye Stuffing with Sauerkraut, Sage and Apples

TT Tip: If you purchase the loaves of bread a few days in advance, cube them and leave out at room temperature to stale instead of drying them in the oven.

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Pastrami-Cured Turkey Breast

TT Tip: To serve a crowd (or ensure you have enough turkey leftover for sandwiches after the big event), simply roast two turkey breasts at once (and for smaller turkey breasts, simply reduce the amount of pastrami rub for curi...

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Clementine-Cranberry Sauce with Pickled Mustard Seeds

TT Tip: Clementines add a subtle citrus note to this mellow, savory take on cranberry sauce. Substitute 1 small navel orange if you cannot find clementines.

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Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette

TT Tip: Pumpkin seed oil has a distinctive flavor and a deep green color. If you can’t find it, substitute extra-virgin olive oil.

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Pumpkin Stuffed with Everything Good

Baked until perfectly tender, pumpkin takes center stage with this recipe.

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Sesame-Absinthe Cigars

To learn more about this recipe, see our related story, "Brew Master," in our San Francisco edition. Want more recipes from the hotte...

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Pan-Fried Pork Cutlets with Minty Eggplant Relish

TT Tip: Slender Italian eggplants have fewer bitter  seeds than their larger globe cousins, making salting the eggplant before cooking a step you can skip (if substituting globe eggplant, salt them in a colander ...

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When Figs Fly

TT Tip: If you have fresh figs, substitute one fresh fig sliced in half lengthwise, for the jam. Muddle the fig pieces in the cocktail shaker with ½ teaspoon of granulated sugar and the lemon juice before adding the rest o...

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Fig and Blue Cheese Bites

TT Tip: If you don’t have leftover fig jam from the When Figs Fly cocktail, substitute your favorite marmalade or a...

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Seasonal Cheese Plate with Pickled Bell Peppers

TT Tip: The pickled bell peppers will keep for a week in the refrigerator. In addition to serving on a cheese plate, add the peppers to a sandwich, toss with pasta, or chop and stir into deviled eggs.

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Spicy Kale with Fried Grapes and Frizzled Red Onions

TT Tip: Lacinato kale has long and slender leaves and is usually more tender than its cousin curly kale. Other braising greens such as Swiss chard, beet greens or mustard greens are great substitutes.

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Zucchini Cornbread with Olive Oil-Whipped Ricotta

TT Tip: Using the best quality whole-milk ricotta (or even making your own) and extra-virgin olive oil make a huge differe...

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Grilled Coca Cola-Braised Beef Tongue

We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled...

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Chicken Bone Stock

No matter what form your chicken More »

Spanish Potato Salad

“In my Italian-Spanish family,” says Marea sous chef Lauren DeSteno, “food was the center of everything.” So it came as little surprise to her parents ...

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Pork Meatballs

Yes, meatballs and red sauce go together like bread and butter, More »

Raw Beet Slaw with Fennel, Tart Apple and Parsley

To learn more about this recipe, read the related story, "The Big Dig"

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Yogurt-Feta Dip

Chances are, you still have at least one late-summer get-together left that calls for an easy appetizer. While opening a packet of just-add-sour-cream dehydrated soup may be tempting, we promise this dip is equally effortless--and much better f...

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Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone

Perhaps it was her father’s Top Ramen Surprise that compelled Marjorie Meek-Bradley to become a chef. Dad’s creation--a stir-fry made with noodles, leftover meat and vegetables, an egg, and the contents of the ramen-seasoning packet...

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Grilled-Snapper Sandwich with Jerk Jicama-Apple Slaw

When Jason Schaan is not in the kitchen, he’s on the water.

The 34-year-old chef de cuisine at Michy’s lives in Hallandale Beach, just north of the cit...

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Ultimate Mayo

To learn more about this recipe, see our related story, 'Naise Days, in our National edition. 

TT Tip: If your mayonnaise looks curdled, don't worry, it can be saved; simply place 1 tablespoon of hot water in a medium bowl and whis...

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Green Goddess Guacamole

TT Tip: Adding sour cream makes this guacamole extra creamy and allows the flavors of the herbs to shine. Try substituting crème fraîche for a tangier flavor.

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Orange-and-Cumin-Rubbed Grilled Porterhouse Steaks

TT Tip: For an equally delicious and less expensive steak dinner, try the rub on a tri-tip steak, a flank steak or a rib-eye steak.

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Sparkling Rosé Cocktail

TT Tip: If you can’t find rose water, substitute More »

Grilled Banana Splits

TT Tip: Sprinkle the cinnamon sugar over halved peaches, nectarines or pineapple chunks (skewer for grilling) for a slightly different take on the banana split.

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Creamed-Spinach Hobo Packs

TT Tip: For a more traditional creamed-spinach consistency, transfer the spinach to a food processor after grilling and pulse until finely chopped. Turn out into a bowl and serve.

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Flatbread with Hummus and Lamb Sausage

Nicolai Lipscomb relocated to Boston from California to snag his first kitchen job. Then he called No. 9 Park chef-owner Barbara Lynch every Tuesday at 3 p.m. for three mon...

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Seared Bass with Corn Polenta and Tomato Compote

Tony Quartaro can count on one hand how many days off he’s had since becoming chef de cuisine at The Bristol in Chicago last February.

Quartaro lef...

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Chicken al Mattone

Nate Macaulay has back-up plans.

Though happily employed as chef de cuisine at Lukshon in Los Angeles, the 31-year-old chef is a former clarinetist with a music degree...

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Barbecued Baby Back Ribs

If life had gone differently, Cedric Harden might never have become a chef at all.

Skilled at baseball, he had dreams of playing professionally, dreams that were dashed when a rotator cuff injury sidelined him in his freshman year of co...

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Loaded Fingerling Potatoes

When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet rest...

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Eggplant, Pepper and Feta-Stuffed Phyllo Boreks

When Daniel Wright opened Abigail Street, his Mediterranean wine bar in Cincinnati, Ohio, the chef-owner wanted to feature the less commonly represented Mediterranea...

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Sikil Pak (Pumpkin-Seed Dip)

Mike Isabella is an inquisitive man. The last time we checked in with him, he...

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Cardamom-Coconut Panna Cotta

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Make sur...

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Rhubarb Chutney

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: If you c...

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Okra Raita

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Cumin ta...

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Spinach Salad with Mango Vinaigrette and Cashews

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: For an e...

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Naan with Nigella Seeds and Cilantro

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Nigella,...

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Trade Route

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Fir...

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Spice-Roasted Cauliflower

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: To fit t...

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Butterflied Leg of Lamb with Cilantro and Spiced Oil

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: To crush...

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Sambhar (Indian Lentil Stew)

Anup Joshi was working at All Spice in San Mateo, California, when he received a call from his former boss...

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Anup Joshi's Grandmother's Sambhar

Anup Joshi's Grandmother's Sambhar, adapted from Anup Joshi, Tertulia, New York City

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Gewürztraminer-Poached Pineapple and Spiced Syrup over Ice Cream

To learn more about this recipe, see our related story, TT Plated: Wine, in our National edition. 

TT Tip: To turn th...

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Yellowfin-Tuna Escabeche with Spicy Pineapple Vinaigrette

The words "fusion" and "New World cuisine" are tossed around a lot in Miami. For that, we give a shout-out to chef Norman Van Aken. Van Aken is ...

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Insalata di Riso with Tuna, Mortadella, Olives and Emmentaler Cheese

Rebecca Wilcomb left Boston four years ago looking for a warmer city with a thriving food scene. She picked New Orleans, where she became chef de cuisine at Do...

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Chicken Skewers with Chive Dip

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

Smoked-Trout Deviled Eggs

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

Ricotta Beignets

Here in the Tasting Table Test Kitchen, something tasty is always cooking. Sometimes we're testing recipes ...

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Bittersweet Shandy

This recipe was originally published as part of a menu in More »

Honey-Curry Compound Butter

This recipe was originally published as part of a menu in More »

Cinnamon, Cumin and Brown Sugar Roasted Chickpeas

This recipe was originally published as part of a menu in More »

Pork Ribs with Mole Glaze

This recipe was originally published as part of a menu in More »

Tamago Omelet

To learn more about this recipe, see our related story, Turning Japanese, in our New York edition. 

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Sour Cream-Onion Dip

To learn more about this recipe, see our related story, Lunch-Hour Blues, in our Los Angeles edition. 

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Sriracha Powder

To learn more about this recipe, see our related story, Park Slope Ranch, in our New York City edition.

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Banana Cream Puffs

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012, in our National edition. 

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Sponge Cake with Citrus Salad

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012

 

TT Tip: More »

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Sweet-and-Sour Fennel

A perennial chef favorite, fennel is full of crunch and singular sweetness. So when Ryan Poli created a fennel-based condiment for his new Chicago restaurant, Tavernita, ...

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Baby, It's Cold Outside

Winter is a season for committed cooking, a time of soups, stews, hearty vegetables and long braises.

Dip into bubbling French-onion fondue and soul-warming pork rillons. Then dig into spiced squash bisque, sweet onion mac-and-cheese an...

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Charred-Onion Dip

We're not ones to say no to a good dip, as evidenced here, More »

Glogg

This recipe was originally published as part of a menu in More »

Lamb Daube

This recipe was originally published as part of a menu in More »

Chocolate Mousse with Elderflower Whipped Cream

This recipe was originally published as part of a menu in More »

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Kabocha-Squash Hummus

When faced with an abundance of winter squash, Harvest Restaurant chef Coby Lee Ming might have served it mashed, roasted or puréed into soup. Instead, she ma...

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Cashew-Butter Cookies

To learn more about this recipe, see our related story, Never Short of Cookies, in our More »

Crab-Crème-Fraîche Dip with Sea-Salt Toast

TT Test Kitchen Tip: For a more festive appetizer, top the dip with a few spoonfuls of caviar before serving, or assemble the toasts like individual canapés and top each toast with caviar.

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Olive-Oil-Braised Broccoli Rabe

TT Test Kitchen Tip: Our broccoli rabe is braised until soft and almost falling apart. For a contrast in flavors and textures, top the broccoli rabe with our pine-nut crumble. To make the crumble, see our bonus recipe below.

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The Golden Hour

TT Test Kitchen Tip: Kumquats are candied then puréed before being mixed with gin, Aperol and sparkling wine for this bright winter cocktail. Serve it as is or finish each cocktail with an edible gold leaf right before ser...

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Gingerbread Cake with Cognac Glaze

TT Test Kitchen Tip: Add visual drama to this grown-up gingerbread cake with French dragées. (Use dragées as decoration only.)

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Blue Cheese Soufflés

TT Test Kitchen Tip: Serve these soufflés alongside a rich blue-cheese sauce for a doubly luxurious side. To make the sauce: In a small saucepan, combine 1 cup heavy cream with 3 ounces crumbled blue cheese. Season with fr...

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Smoked Bacon, Apple and Onion Croquetas with Pimentón Aioli

Wesley Genovart, the chef and owner at SoLo Farm and Table in Vermont, grew up eating croquetas in Spain but decided to move away from the classic c...

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Pimento Cheese

It may be simple in preparation and appearance, but pimento cheese is famously bold in flavor. Chef Britt Cloud of Sprig in Decatur, Georgia, keeps this Southern staple...

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Cranberry-Ginger Sauce

This recipe was originally published as part of a menu in Tasting T...

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Collard Greens with Benne Seeds

This recipe was originally published as part of a menu in Tasting T...

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Low Country Punch

This recipe was originally published as part of a menu in More »

Peanut Turkey with Apples and Carrots

This recipe was originally published as part of a menu in Tasting T...

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Spicy Roasted Green Beans with Bacon Candy

This recipe was originally published as part of a menu in Tasting T...

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Red Rice with Shrimp and Oysters

This recipe was originally published as part of a menu in Tasting T...

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Cheese and Prosciutto Straws

This recipe was originally published as part of a menu in Tasting T...

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Roast Chicken with Preserved Lemons and Root Vegetables

Chicken with Preserved Lemons from Mourad: New Moroccan by Mourad Lahlou

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Chile-Garlic Fried Chicken

Michael Solomonov has consumed more fried chicken and doughnuts in the past few months than most of us eat in a lifetime. The reason: research for his new doughnut-and-fried-chicken shop, More »

Savory Cocktail Mix

This recipe was originally published as part of a menu in More »

Grape-Cognac Cocktail

This recipe was originally published as part of a menu in More »

Sweet Panzanella with Pink Pears

This recipe was originally published as part of a menu in More »

Vanilla-Bean-Old-Fashioned

This recipe was originally published as part of a menu in More »

Candied-Orange Shortbread

This recipe was originally published as part of a menu in Tasting Tab...

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Aperitivo di Latte di Mandorle

This recipe was originally published as part of a menu in Tasti...

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Eggplant Caponata

This recipe was originally published as part of a menu inMore »

Limoncello

This recipe was originally published as part of a menu in Tasting...

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Coffee Granita

This recipe was originally published as part of a menu in Tasting...

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Fregola con Vongole (Pasta with Clams)

This recipe was originally published as part of a menu in More »

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Halibut with Sweet-Corn Curry and Pickled Mushrooms

Steven Brown's recipe for curried-corn sauce combines two of our favorite ingredients: sweet summer corn and vibrant yellow curry. Brown, the chef and owner of Tilia in Minneapol...

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Scallops with Nectarines and Brown Mustard

Scallops and nectarines are not the most obvious pairing. But Jorel Pierce, chef de cuisine at Euclid Hall Bar & Kitchen in Denver, Colorado, leaves ...

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Bourbon-Cherry Lemonade

This recipe was originally published as part of a menu in More »

Sweet Corn-Stuffed Zucchini Blossoms

This recipe was originally published as part of a menu in More »

Moonshine Caramel Corn

This recipe was originally published as part of a menu in More »

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Skirt Steak Tacos with Mojo de Ajo

Though tacos may seem conventional to most, for Alex Stupak, a chef previously known for his avant-garde desserts at New York's wd~50 and Chicago's More »

Chorizo with Piquillo Pepper Dip

This recipe was originally published as part of a menu in More »

Limoncello Icebox Cake

This recipe was originally published as part of a menu in More »

Apricot Shandy

This recipe was originally published as part of a menu in More »

Tomato and Haricots Verts Salad

This recipe was originally published as part of a menu in More »

Dill-Pickled Tomatoes

Dill-Pickled Tomatoes, adapted from Paul Virant

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Spring Chicken with Carrot Broth and Baby Carrots

A shock of orange can refresh even the most familiar dinner ingredients. To that end, Lee Chizmar of Bolete restaurant in Bethlehem, Pennsylvania, bathes fresh fettuc...

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Pork Chop Alla Milanese

Pound, bread, fry. Although the Milanese method of cooking is simple enough, the result is magical. In his new cookbook, ...

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Scallop Schnitzel

Scallop Schnitzel 

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Eggplant Arancini

Eggplant is a persnickety vegetable: It can easily turn bitter or get lost under heavy cheese sauces. But at New York's bustling new Spasso restaurant, chef C...

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Gouda Gougères

Gouda Gougères adapted from The One-Block Feast by Margo True

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Roasted Carrots with Salsa Verde, Almonds and Olives

At Elements Contemporary Cuisine, chef Justin Severino introduces diners to his passion for charcuterie with a deep selection of house-cured meats. But that doesn't ...

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Salt-and-Pepper Sugar Cookies

Devotees of Durham's new Scratch bakery turn out for the pies--and with good reason. Former Magnolia Grill pastry chef Phoebe Lawless creates stunners like buttermilk-sweet-po...

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Fir-Tip Salt

Fir-Tip Salt adapted from The Wild Table (Studio)

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Refried Black-Eyed Peas

Refried Black-Eyed Peas

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Moutabal

It seems far-fetched that a Texan would launch a restaurant that blends the flavors of India, Spain and the Middle East--but that's exactly what chef Stephan Pyles has done at his newest Dallas restaurant, More »

Classic Fried Chicken

In New York, fried chicken is having a moment. The fast-food favorite has flown the coop, so to speak, and landed on fine-dining menus across the city. The latest restaurant to devote itself to the bird is More »

Raspberry Custard Cake

Raspberry Custard Cake

 

 

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Peppermint Patty

Peppermint Patty 

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Parsnip Layer Cake with Cream Cheese Frosting

Parsnip Layer Cake with Cream Cheese Frosting 

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Sautéed Pea Pods with Soy-Chile Aioli

Even before she clinched the title of Top Chef on the Bravo reality show, viewers were enchanted by Stephanie Izard's culinary charms. So it makes sense that t...

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Martinez Cocktail

Martinez Cocktail Recipe adapted from The Drawing Room 

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Steak Diane

You won't be faulted if you've never heard of Steak Diane. This supper-club standard--famously flambéed with brandy tableside--faded away along with relish trays and tuxedoed waiters. But at More »

Cabo Salad

For some, salads are a penitent meal meant to compensate for days of indulgent eating. Not so for Andrew Swallow, the chef of the eco-friendly salad chain Mixt and author of ...

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Crispy Lemon-Fried Olives

Crispy Lemon-Fried Olives adapted from Jamie Leeds

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Bavette in Guazzetto

Maialino, Danny Meyer's blazing-hot New York trattoria, is both marvelously chic and approachable. This combination of elegance and ease extends to chef Nick Anderer's R...

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The Commuter Sandwich

The Commuter Sandwich, adapted from La Grande Orange

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Malo's Michelada

Malo's Michelada

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