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Food
Food

Top 12 recipes of 1994:

  • Recipe: Oxtails with orange

    Recipe: Oxtails with orange

      Note: It's hard to imagine that the year's clear winner would be a recipe for oxtails. But no recipe got more votes or more praise...Despite the name of the dish, the meat is not sweet; the orange juice and zest add a subtle citrus undertaste that balances the fatty richness of the oxtails. 2...

  • Recipe: Chef Nancy Silverton's scotch-caramel ice cream

    Recipe: Chef Nancy Silverton's scotch-caramel ice cream

      Note: A couple tasters called this the best ice cream they had ever eaten. It's not too icky sweet, yet it's got a luscious flavor and texture that makes it difficult to put down . It's a wonderful, grown-up ice cream. Kathie Jenkins featured the recipe in May as part of her Party Line column--the...

  • Recipe: Roast Pork with Mexican Oregano Spice Paste (Puerco con Pasta de Oregano)

    Recipe: Roast Pork with Mexican Oregano Spice Paste (Puerco con Pasta de Oregano)

      Note:New York chef and cookbook author Zarela Martinez contributed this recipe for her October cover story on spice rubs. It was, she wrote, the first spice paste dish she ever learned to make. This is how she described it: "The cowboys at our ranch in Chihuahua used to slather (a spice rub)...

  • Recipe: Transylvanian stacked potatoes (Erdelyi Rakottkrumpli)

    Recipe: Transylvanian stacked potatoes (Erdelyi Rakottkrumpli)

      Note: Stacked potatoes is a substantial and filling regional dish from Transylvania. Ask 10 different Transylvanian cooks to make it and you'll probably end up with 10 slightly different versions. This version, originally printed in our January issue on one-dish oven meals, comes from Gabriella...

  • Recipe: Ismail Merchant's Lemon Lentils (Nimbu Masoor Dal)

    Recipe: Ismail Merchant's Lemon Lentils (Nimbu Masoor Dal)

    Note: We got this recipe from film producer Ismail Merchant for a cover story on dal. "I can't live without dal," Merchant wrote in his cookbook "Passionate Meals" (Harry N. Abrams: $39.95) of India's great genre of legume cooking, "I am a dal junkie." As the producer explained to Hansen, "Every...

  • Recipe: Chameli's saag

    Recipe: Chameli's saag

      Note: The secret of great Indian saag is simmering mustard greens for hours to bring out the full flavor. For her April cover story on Indian vegetarian cooking, Barbara Hansen talked Chameli owner Hari B. Alipuria into giving us this relatively quick recipe for his restaurant's saag, an adaptation...

  • Recipe: Ambassade D'Auvergne's seven-hour leg of lamb

    Recipe: Ambassade D'Auvergne's seven-hour leg of lamb

      Note: This is the first of two lamb dishes that made the cut. And both happen to have originated from cookbook author Patricia Wells. We couldn't decide between them, so we included each recipe. Ironically, this one turned up when we were looking for recipes that didn't work. When Kathie Jenkins...

  • Recipe: Cassoulet

    Recipe: Cassoulet

      Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans do NOT have to be soaked before cooking....

  • Recipe: Roast lamb with potato, onion and pepper gratin

    Recipe: Roast lamb with potato, onion and pepper gratin

      Note: Our second lamb recipe comes from our issue on one-dish oven meals published nearly a year ago. The original recipe that this is based on comes from Patricia Wells, but we liked the version that was adapted by Frances McCullough and Barbara Witt for their cookbook "Great Food Without Fuss"...

  • Recipe: Old-fashioned milk chocolate cake with milk chocolate frosting

    Recipe: Old-fashioned milk chocolate cake with milk chocolate frosting

      Note: This model butter cake recipe is perhaps the best you'll ever eat--three sumptuous chocolate layers. Sylvia Thompson, who developed the recipe for her "The Birthday Cake Book" (Chronicle Books: 1993), contributed the recipe to our November cake issue. If you'd rather mix a non-chocolate...

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