In this issue
Issue #153[all previous issues]
Sort by: Recipes | Features
Creamy and rich, this is the best chocolate pudding recipe we know.
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.
The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour.