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05/10/2013
Sai Bhaaji (Sindhi Mixed Greens)
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
04/14/2013
Pohp Batalu Jo Pulao (Spiced Rice with Dates & Fried Potatoes)
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.
Issue #156
04/14/2013
Seyal Murgh (Sindhi Chicken and Onions)
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
Issue #156
04/14/2013
Tuk (Sindhi Twice-fried Potatoes)
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/14/2013
Dharan Ji Kadhi (Chickpea-flour Dumplings in Spiced Tomato Sauce)
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Issue #156
04/07/2013
Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/19/2013
Amolesili Lobio (Stewed Red Beans and Walnuts)
A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew.
Issue #155
03/19/2013
Pkhali (Spinach and Walnut Salad)
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
03/19/2013
Khashlama (Veal and Sour Plum Stew)
Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.
Issue #155
03/19/2013
Katmis Satsivi (Chicken with Walnut Sauce)
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken recipe.
Issue #155
03/19/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/08/2013
Solyanka (Russian Sweet and Sour Beef Soup)
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/11/2013
Alice Medrich's House Truffles
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
01/14/2013
Sopa de Tortilla (Tortilla Soup)
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
01/09/2013
Salmon and Scallops ŕ la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/15/2012
Alice Medrich's Chocolate Pudding
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Classic Caramel Corn
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
12/15/2012
Sindhi Biryani (Spiced Goat and Rice Pilaf)
The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan.
Issue #153
02/13/2013
White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
11/13/2012
White Chocolate-Cream Cheese Mousse
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
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