New York Times (7)
Simply Recipes (7)
Closet Cooking (6)
Main Course (521)
Side Dish (246)
Soups & Stews (147)
Serve these garlicky shrimp with lots of crusty bread.
Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery.
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010).
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add it to a wok with fried crabs or shrimp.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.