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02/21/2012
Mast-o Khiar (Yogurt and Cucumber Dip)
Topped with rose petals and golden raisins, this simple dip is an elegant condiment.
Issue #145
02/11/2012
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Issue #145
11/09/2011
Grilled Spot Prawns with Finger Lime and Basil
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
10/31/2011
Parsley and Onion Salad
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/26/2011
Pickled Shrimp
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/19/2011
Aloo Gobi (Curried Cauliflower and Potatoes)
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.
Issue #141
09/14/2011
Roasted Rainbow Trout with Lemon and Thyme
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Issue #141
09/14/2011
Mint Julep
One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations.
Issue #141
09/14/2011
Sazerac
This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s.
Issue #141
09/14/2011
Seelbach
The eponymous Louisville hotel has been serving this bourbon drink since 1917.
Issue #141
09/14/2011
Beet It
Julian Cox of Los Angeles's Rivera created this fresh, bright cocktail, which marries beet juice with bourbon and a fruity liqueur.
Issue #141
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
02/26/2013
Pesto di Noce (Walnut Pesto)
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Issue #140
08/31/2011
The Darkest Chocolate Ice Cream in the World
Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams.
Issue #140
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