Recipes Of The Day

October 5, 2012 North Indian saag paneer pairs creamy, softened spinach with golden brown cubes of fried fresh cheese. Cayenne pepper and a serrano chile add an undercurrent of heat to the sweetly pungent notes of garam masala in this bracing vegetarian comfort food. See the recipe for Saag Paneer »

October 4, 2012 This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. Great on a holiday or dinner party table, it’s at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate. See the recipe for Vanilla-Scented Quince and Pear Pie »

The basic wiener schnitzel–a veal cutlet pounded tender, breaded, and fried–is topped with brightly contrasting ingredients for a brilliant study in flavor and texture. See the recipe for Schnitzel a la Holstein »

These are the Buffalo-resident’s Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.

October 1, 2012 Sweet Concord grape juice gets a tingly dose of carbonation from a culture of yeast–the same active ingredient that inflates bread dough and creates the bubbles (and alcohol content) in beverages like beer and hard cider. A curtailed fermentation period keeps the alcohol at bay, delivering a soft drink with an effervescence akin to that of champagne. See the recipe for Concord Grape Soda »

September 28, 2012 This classic, beefy American sandwich, flavored with pantry staples like chili powder, Worcesthire, and tomato sauce, makes for a fun, crowd-pleasing meal. See the recipe for Sloppy Joe »

September 27, 2012 Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Serve it with rice for a simple, flavorful supper. See the recipe for Djej Besla »

September 26, 2012 Grate summer’s last tomatoes over garlicky, toasted bread and season with sea salt for a wonderfully flavorful, Spanish-style snack. See the recipe for Pan Con Tomate »

September 25, 2012 Apples are simmered in in red wine and cinnamon for this elegant Italian apple tart, perfect for an autumnal dinner party. See the recipe for Torta di Sant’Antonio »

September 24, 2012 **Celebrate the beginning of soup season with this hearty vegetable soup garnished with pistou, pesto’s Provençal cousin. See the recipe for Soupe au Pistou »

September 21, 2012 A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before). The bitter greens were eventually supplanted by spinach, creating this hearty–and classic–dinner salad. See the recipe for Spinach Salad with Hot Bacon Dressing »

September 20, 2012 This classic Pueblan tomatillo sauce gets its rich, nutty taste from a combination of unhulled pumpkin seeds, sesame seeds, and peanuts. When buying tomatillos, look for firm small fruits with husks that cling tightly to the fruit. See the recipe for Pollo en Pipian Verde »

Flour, maple syrup, and walnuts come together in these easy-to-make squares from Quebec, where they are known as Carre Érable et Noix. Eat them on their own, or serve them in individual shallow bowls with a pitcher of cream to be poured over the top. See the recipe for Maple Squares with Walnuts »

A simple dish of zucchini stuffed with pecorino and ricotta and flecked with tomato and mint is equally good eaten hot or at room temperature. It’s a perfect way to make use of end-of-summer produce. Get the recipe for Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) »

Long-simmered spiced black beans with a roasted tomato puree and finished with a swirl of sour cream, is best enjoyed with a sprinkle of queso fresco and a handful of tortilla strips. See the recipe for Sopa de Frijol (Black Bean Soup) »

September 14, 2012 Subtracting flour from these cookies highlights their pure peanut butter flavor and adds a wonderfully dense, chewy texture. With an addictive balance of sweet and salty, it’s almost impossible to have just one. See the recipe for Flourless Peanut Butter Cookies »

September 13, 2012 This crowd-pleasing macaroni and cheese gets some added complexity from shallots, thyme and paprika. But the secret to this ultracreamy dish? A little Velveeta (yes, really!) mixed in with the other cheeses. See the recipe for Four-Cheese Macaroni and Cheese »

September 12, 2012 So delicious, you’ll forget they’re healthy: these classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat. See the recipe for Banana-Oatmeal Muffins »

Just a few pulses of the food processor transforms cheddar, pimentos, garlic, and mayo into sweet, tangy pimento cheese. This spreadable Southern classic makes for an excellent lunchbox sandwich with lettuce and tomatoes–a great alternative to room temperature grilled cheese. See the recipe for Pimento Cheese Sandwich »

These sweet, satisfying granola bars (which just so happen to be vegan) are as good for breakfast as they are as a mid-afternoon snack. To make them gluten-free, be sure to use certified gluten-free oats. When testing the recipe, we used an inexpensive grocery-store brand trail mix containing cashews, sunflowers, walnuts, pepitas, cranberries, golden and Thompson raisins. If you use a trail mix containing chocolate or yogurt chips, be extra careful while baking, as the chips will melt. See the recipe for Chewy Fruit and Nut Granola Bars »

September 7, 2012 A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. See the recipe for Smoked Trout Hash »

A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. Frozen, thawed blackberries work well when fresh berries aren’t in season.

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. See the recipe for »

September 4, 2012 Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. See the recipe for Sopa Fria de Aguacate »