In this issue
Issue #140
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla.
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
This recipe combines the silky flavor of corn with the tartness of black raspberries.
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
This garam masala—like spice is a common Emirati flavoring: It's often blended with clarified butter or simply sprinkled into soups, stews, and other dishes.
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with this simple base.
