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Issue #45[all previous issues]
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The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe.
We love Italian sausage piled high with peppers and onions on a hard roll.
Kerala's Muslims make this hearty curry for Ramadan and other special occasions.
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.
These fragrant vegetables are a classic Kerala Hindu dish.
Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet.
Ghee is a nutty-tasting clarified butter commonly used in Indian cooking.
This vegetable dish from South India is a dry curry made with a single type of vegetable.
This flavorful dish from South India uses its beloved coconut three ways.
This recipe is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.