In this issue
Issue #124
Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable's earthy flavor. Continue...
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue...
The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue...
This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds. Continue...
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
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.
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.
