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Issue #110[all previous issues]
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This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Tomato paste lends depth and flavor to many dishes.
This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had.
This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
This hors d' oeuvre can be found in a traditional Russian feast.
This classic Ethiopian dish may be served either raw or cooked.
This classic beet soup is traditionally served with savory pastries called pirozhki.
An Ethiopian favorite, these flavorful greens have an interesting additioncottage cheese.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Injera, the spongy, crępe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
Berbere, whose name means hot in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes.
This seasoned, clarified butter is a key component of many Ethiopian dishes.