This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Canned peaches have a deep, concentrated flavor that brightens dishes like braised pulled pork sandwiches and cold peach soup. Store-bought versions can be delicious, but during the summer, when fresh peaches are plentiful, it's easy enough to can them yourself.