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recipes

Creamy Grits with Rosemary Bacon

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.
April 2009
recipes

Key Lime Coconut Cake

A splash of citrus makes this simple coconut cake striking.
March 2009
recipes

Sangria Chicken

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache).
March 2009
recipes

Linguine with Rustic “Meatballs”

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.
March 2009
recipes

Quick Kimchi

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood.
March 2009
recipes

Chicken Liver Mousse with Grape Gelée

Cooking puréed chicken livers with shallots, cream, and seasonings in a water bath produces a supremely smooth mousse.
March 2009
recipes

Steam-Braised Chicken and Black Mushrooms

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.
March 2009
recipes

Thyme-Maple Cream Biscuits

Made with cake flour and cream, these biscuits are just what you want them to be: miraculously light and tender.
March 2009
recipes

Sweet-Vermouth-Glazed Lamb Shoulder Chops

A glaze of sweet vermouth cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.
March 2009
recipes

Seared Tofu with Spicy Stir-Fried Cabbage

Bagged coleslaw mix is great. Use it in the quick-cooking Ancho and Cocoa Carne Asada as well as this satisfying number.
March 2009
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