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Issue #156[all previous issues]
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Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
A simple salad adds fresh contrast to fried strips of pizza dough.
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.
These creamy pancakes soaked in cardamom syrup and sprinkled with pistachios make an ethereal dessert.
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Cinnamon adds warm spice to this frosty spin on a daiquiri.
This twist on a daiquiri comes from Jeff Berry and Annene Kaye's Beachbum's Grog Log (SLG, 1998).
This Jamaican-style daiquiri calls for rum from its 264-year-old Appleton Estate.
At Havana, Cuba's El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway.
This orange-flavored version of a daiquiri is from Fort Lauderdale's Mai-Kai.
A crisp white rum is perfect for this elegant classic cocktail recipe.