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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
02/11/2012
New England-Style Baked Beans
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
03/28/2013
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
04/10/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
01/28/2008
Lemon Risotto
The hint of lemon can transform many dishes including this creamy risotto.
Issue #93
11/08/2007
Green Gram Beans with Coconut
Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet.
Issue #45
10/17/2000
Dried Favas Stewed with Onions and Tomatoes
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
Issue #43
06/14/2007
Papaya in Syrup
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
Issue #42
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
10/19/2000
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Issue #34
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
06/18/2010
Chickpea and Lentil Salad with Feta, Cilantro, and Onions
Chef April Bloomfield, of The Spotted Big in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.
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