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Issue #124[all previous issues]
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These savory pancakes are flavored with ground pork and chopped kimchi.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
This traditional Korean stew makes good use of long-aged kimchi.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Very large, firm daikon radishes are the best for making this classic kimchi.
This cool, sweet, and subtly flavored snack originated in Turkey.