January/February 2017

January / February

2017
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Boiled Carrots with Cumin, Lime, and Cilantro
Published: January 2017
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
New England Baked Beans
Published: January 2017
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful di…
Simple Hot Sauce
Published: January 2017
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lo…
Eggs Pipérade
Published: January 2017
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Weeknight Tagliatelle with Bolognese Sauce
Published: January 2017
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version …
Boiled Carrots with Mint and Paprika
Published: January 2017
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Fennel Seeds and Citrus
Published: January 2017
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
Boiled Carrots with Scallions and Ginger
Published: January 2017
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
Gâteau Breton with Prune Filling
Published: January 2017
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Gâteau Breton with Apricot Filling
Published: January 2017
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Roasted Red Pepper-Vinegar Sauce
Published: January 2017
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring so…
Chicken and Sausage Gumbo
Published: January 2017
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Modern Cauliflower Gratin
Published: January 2017
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Published: January 2017
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Pan-Seared Thick-Cut Boneless Pork Chops
Published: January 2017
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. W…
Boiled Carrots with Lemon and Chives
Published: January 2017
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Published: January 2017
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Boston Brown Bread
Published: January 2017
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a re…
Bitter Greens and Fig Salad with Warm Shallot Dressing
Published: January 2017
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Walnut-Raisin Pesto
Published: January 2017
Walnut-Raisin Pesto
This sauce serves as a zesty accompaniment for lean meats such as pork chops or …
Mint Persillade
Published: January 2017
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version …