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07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
07/15/2012
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
07/15/2012
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
07/18/2012
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
06/25/2012
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rosé.
Issue #148
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
06/04/2012
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
05/21/2012
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese.
Issue #148
05/20/2012
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
05/22/2012
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
05/02/2012
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
Issue #147
04/15/2012
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Issue #146
03/29/2012
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
Issue #145
03/22/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
03/19/2012
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
03/12/2012
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
03/11/2012
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
03/09/2012
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
03/02/2012
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
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