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05/07/2013
Labaneh
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Issue #156
05/06/2013
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/15/2013
Syrniki (Russian Sweet Cheese Pancakes)
Home cook Yelena Bachko gave us the recipe for these sweet pancakes.
Issue #156
04/11/2013
Hummus Mashaushe (Galilean-Style Hummus)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
04/11/2013
Salsa di Pomodoro Fresco (Naples-Style Pizza Sauce)
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Issue #156
04/11/2013
Pasta da Pizza (Naples-Style Pizza Dough)
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
04/11/2013
Charred Eggplant with Chile Sauce & Tahini
To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
Issue #156
04/11/2013
Chreime (Spicy Tunisian Fish Stew)
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
Issue #156
04/11/2013
Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
04/11/2013
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Issue #156
04/11/2013
Poike (Galilean Beef Stew)
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Issue #156
04/11/2013
Grilled Pita Bread with Za'atar
This chewy flatbread can be grilled outdoors or oven-baked and finished in a grill pan.
Issue #156
04/11/2013
Israeli Chopped Salad
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
04/10/2013
Casamento's Charbroiled Oysters
These Parmesan-topped charbroiled oysters can also be grilled.
Issue #155
04/01/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/24/2013
Arnaud's French 75
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Issue #155
03/24/2013
Brennan's Brandy Milk Punch
How to make Brennan's Brandy Milk Punch, a creamy cocktail and New Orleans brunch mainstay.
Issue #155
03/24/2013
Arnaud's Café Brûlot Diabolique
Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves.
Issue #155
03/24/2013
Commander's Palace Sazerac
How to make a Commander's Palace Sazerac, the official cocktail of New Orleans.
Issue #155
03/24/2013
Hotel Monteleone's Vieux Carré
The recipe for this New Orleans cocktail, named for the French Quarter, or Vieux Carré, comes from the Hotel Monteleone's rotating Carousel Bar.
Issue #155
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