In this issue
Issue #138
These enchiladas aren't baked; they're simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted.
At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits.
Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor.
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are a favorite side dish at Martha Lou's Kitchen.
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.
Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalniņa.
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander.
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce.
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish.
