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Issue #138[all previous issues]
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Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
The herb epazote added to the boiling water lends a floral flavor to this corn.
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen.
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Home cook Maija Kalnina gave us her recipe for this summertime dessert. Fill the cones just before serving to ensure that they stay crisp.
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.