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recipes

Lebanese Style Stuffed Eggplant

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.
August 2009
recipes

Short Ribs Braised in Red Wine

The Piemontese classic, beef braised in Barolo, becomes positively spectacular when made with short ribs, which dissolve into mouthwatering chunks of meat in a complex sauce.
08.01.12
recipes

Lobster, Avocado, And Grapefruit Salad

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.
January 2004
recipes

Smothered Steak

"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.
January 2008
recipes

Pork with Guajillo Sauce (Carne de Puerco con Chile Guajillo)

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.
June 2006
recipes

Spiced Roasted Turkey

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness.
November 2007
recipes

Bobó de Camarão (Shrimp in Yuca Coconut Purée)

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
recipes

Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
recipes

Gosky Patties

May 1958

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