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Thumb_20272_The Adonis

Thumb_20272_The Adonis

Think of the Adonis as a graceful transmutation of a simple glass of sherry. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_19854_Chilled Flip

Thumb_19854_Chilled Flip

This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_21938_New Potatoes With Chervil Vinaigrette

Thumb_21938_New Potatoes With Chervil Vinaigrette

Chervil, an herb that's relatively uncommon and underused in this country, lends a subtle licorice flavor to this bright-tasting side dish. You probably won't find chervil in clamshell packs at the supermarket; your best bet is a farmers market. If you can, do what we did: Buy the plant from a farmers market or nursery and give it a home in your garden. Fennel and tarragon, both of which also have a licorice tang, can stand in for chervil if necessary, but in smaller amounts; they are more assertively flavored. It's important not to overcook the potatoes in this dish; if you do, they will start to fall apart when you toss them with the dressing.

Thumb_8815_French Onion Soup

Thumb_8815_French Onion Soup

This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.

Thumb_20025_Oyster And Artichoke Chowder

Thumb_20025_Oyster And Artichoke Chowder

This light oyster chowder from Louisiana uses frozen artichoke hearts, sherry, half-and-half and plenty of spices. Low-sodium chicken broth is best here since the other main ingredients are already salty.

Thumb_8491_Hot And Sour Soup

Thumb_8491_Hot And Sour Soup

Hot and Sour soup is a standard in Chinese cuisine in America.  Our recipe includes meat, but it would be equally good without it, so adapt to your own taste. Use just tofu or some extra vegetables for a one-pot meatless meal. 

Thumb_17999_Chicken With Cashews

Thumb_17999_Chicken With Cashews

The refreshing crunch of cucumber is just one reason why this version is so much better -- and faster -- than your average Chinese takeout. Read more about this recipe at the Washington Post.

Thumb_7890_Soy Sauce-Poached Chicken

Thumb_7890_Soy Sauce-Poached Chicken

This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.

Thumb_12868_Calf Liver And Onions With Vernaccia

Thumb_12868_Calf Liver And Onions With Vernaccia

The quality and flavor of organ meat is closely linked to how the animal is raised. My mother, like my grandmother, insisted on knowing whose calf was getting killed that week so she could trust the liver would be good. Read more about this recipe in Efisio Farris's book Sweet Myrtle & Bitter Honey.

Thumb_17841_Mushroom And Barley Soup

Thumb_17841_Mushroom And Barley Soup

Mushrooms have a natural affinity for barley. A mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms works well for this thick, homey soup. Read more about this recipe at the Washington Post.

Thumb_11505_Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction

Thumb_11505_Baked Sundried Tomato Risotto With Grilled Vegetables And Balsamic Reduction

If you’ve never made a balsamic reduction before, give it a shot. It can be prepared ahead of time and drizzled on all sorts of foods (even fruit!). Read more about this recipe at VeganYumYum.

Thumb_20549_Smoky Black Bean And Ham Bone Soup

Thumb_20549_Smoky Black Bean And Ham Bone Soup

There is something dramatically appealing about the deep, inky color of black beans. Their rich, earthy flavor and velvety texture seems a perfect match for the salty smoke of ham in this black bean version of split pea soup.


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