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Continue... Issue #126 01/15/2010 Chicken Paprikash This braised chicken dish is based on a recipe we got from home cook Olga Kolozy. Continue... Issue #126 01/13/2010 Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue... Issue #126 12/17/2009 Mushroom Sformato Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard. Issue #126 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 01/28/2013 Escarole with Prosciutto Fried slices of prosciutto provide a crisp contrast to sautéed escarole. Issue #125 02/05/2010 Curried Cauliflower with Tomatoes Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties. Continue... Issue #125 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... Issue #125 11/11/2009 Gujarati Cabbage This dish encompasses a range of flavors including sweet, salty, and spicy ones. Issue #125 11/11/2009 Okra in Yogurt Creamy yogurt with okra is a delicious pairing. Issue #125 01/31/2010 Eggs Poached in Tomato Sauce This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue... Issue #124 10/13/2009 Skillet-Roasted Turkey Breast This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year. Issue #124 10/13/2009 Jerusalem Mixed Grill A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Issue #124 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 09/07/2009 Apricot Chutney This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks. Issue #123 07/13/2009 Umami Ketchup Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger. Issue #122 05/27/2009 Sautéed Chinese Broccoli At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish. Issue #121 04/14/2009 Chicken Biryani Spiced with Saigon Cinnamon Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Issue #120 04/13/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 04/13/2009 Catfish Simmered in Caramel Sauce This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens. Issue #120 « Previous 1. . . 3 4 5 6 7 . . .52 Next »