The secret to clinching this recipe, which is adapted from Kate Lebo’s Book of Difficult Fruit, is finding and pitting fresh sour cherries. More tart, fragile, and complex than their sweeter cousins, they have a particularly short season. While frozen sour cherries hold up beautifully for baked desserts like pies and crumbles, in this preparation, …
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin with the addition of brown sugar and dried apricots—a pleasant, tart foil to the rich and meaty filling. In the warmer months, try to find fresh, young grape leaves, which are more tender and flavorful than the jarred types. Out of season, …
This classic gin gimlet recipe is a riff on the version which appears in Death and Co’s Cocktail Codex. A dash of aromatic orange bitters has been added at the suggestion of longtime New York bartenders Nicole and Mcson Salicetti, both veterans of some of the city’s top bars, who recommend the finishing touch to …
Whether in San Pedro Sula, the Bronx, or New Orleans, any local Honduran baleada spot will have a version of this pungent, Latin American condiment. Used to add bright crunch to all sorts of dishes from breakfast to dinner, the thinly sliced vegetable medley may be either quick-pickled in vinegar (as in this recipe from …
Encurtido Recipe (Spicy Honduran Picked Vegetables) Read More »
Perfect for a fancy picnic, or as part of a lavish holiday feast, this French spread, from American cookbook author Dorie Greenspan, is made with both poached and smoked salmon for textural contrast. Pack it into jars the night before you plan to serve—the flavors improve with time. Featured in: “How Dorie Greenspan Does New Year’s …
When making classic gin gimlets, homemade lime cordial is leaps and bounds better than the bottled stuff. This simple recipe is made with fresh lime juice and zest, and is finished with a pinch of sea salt, aka citrus fruits’ best friend. Taste the cordial once it’s mixed and adjust the balance with more sugar …
This braised chicken recipe is emblematic of the Basque region’s affection for colorful, peppery stews and is is adapted from a version served by Spanish chef Sébastien Gravé. While paprika works in a pinch, it’s worth seeking out the flakier, lightly spicy, and more enigmatic Espelette pepper which is traditional in the region. Find it …
Braised Chicken Basque-Style (Chicken Basquaise) Read More »
This beloved Italian steak recipe, which comes to us from journalist Agostino Petroni, is traditionally made using boneless rib steaks. Like most easy everyday dishes, when prepared using super-premium ingredients, tagliata di manzo transcends to the sublime. Petroni’s father, who lives in Emilia-Romagna, marinates the meat in a robust, organic Coratina olive oil before cooking …
Grilled Ribeye with Balsamic Vinegar (Italian Steak Recipe) Read More »
Apricot jam lends a touch of sweetness, acidity, and sheen in this riff on a classic General Tso’s chicken, a dish with Hunanese and Taiwanese roots which has become a Chinese American takeout favorite. Dried Tianjin chiles (also known as Tien Tsin) can be found in many Asian markets, or online. Featured in: “The Best …
Originally an extravagant treat in Buenos Aires’ white table clothed restaurants and adventurous home kitchens, the suprema Maryland is an exercise in umami and excess no matter where you eat it. As a rule, this Argentine chicken milanesa is always served with fried bananas and creamed corn, but it may also include shoestring french fries, …