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07/18/2007
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
Issue #8
01/17/2007
Bursting with rich flavor, this stock adds an impressive note to a wide variety of recipes.
Issue #6
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09/15/2011
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
Issue #4
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01/17/2007
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
Issue #4
01/17/2007
Invented in Acadiana and honed by generations of cooks, gumbo is culinary evolution at its tastiest.
Issue #4
01/17/2007
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Issue #4
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
04/09/2013
This menu of authentic Georgian recipes is full of big, contrasting flavors.
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02/27/2013
Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter.
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01/16/2013
The Brazilian pork-and-bean stew feijoada is a meal for the most festive occasions.
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01/03/2013
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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12/31/2012
This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation.
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12/17/2012
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
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12/06/2012
This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce.
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10/24/2012
A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
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10/03/2012
With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening.
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07/24/2012
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
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05/23/2012
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Asia and Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures.
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02/15/2012
This recipe for Nettle Soup comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012).
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10/06/2011
Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there.
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