Gary Allen dissects the classic dishes Salisbury Steak and Beeksteak Stanley and finds what may have been the 20th century’s original low-carb diet.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
This ooey gooey chocolate nougat is similar to what’s in classic candy bars, except this has more chocolate-y oomph.