Christmas Eve tends to find me grease-splattered and bleary-eyed, slaving away at some dinner menu that I will later admit to being lunatic in its scope and ambition. Roast goose, consommé, bouillabaisse,
In which we acknowledge the recent surge in popularity of the 130-year-old drink, establish guidelines for making it, and offer a few ways to mess with the formula. Published in the February 2013 issue
Inspired by the multifaceted colors and flavors of Vietnamese stir-fries, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps dill.
First things first, let's get this straight: barbecue shrimp is not barbecue in the low-heat, wood-smoked, or whole-hog sense of the term. Barbecue shrimp requires only quick stove-top cooking with no
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved. Today: Mark Bittman chooses a