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03/10/2011
Maple Syrup Dumplings
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
04/10/2008
Coconut Brown Rice
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
Issue #111
03/06/2007
Persian Steamed Rice with a Golden Crust
This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs.
Issue #73
04/17/2007
Burmese Steamed Rice
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
Issue #66
04/11/2007
Indonesian Steamed White Rice
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Issue #58
04/06/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
11/07/2000
Seven-Vegetable Couscous
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
03/01/2007
Cooked Wild Greens Salad
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
Issue #7
01/23/2007
Munchable Peanut Salad
Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses.
Issue #4
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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