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02/11/2012
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
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
01/16/2013
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
10/07/2010
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
Issue #133
10/07/2010
Author Lonnée Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic.
Issue #133
10/07/2010
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
Issue #133
10/07/2010
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
Issue #133
10/31/2011
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Issue #132
09/08/2010
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
03/28/2013
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
04/05/2010
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Issue #129
11/11/2009
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
Issue #125
10/13/2009
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
10/13/2009
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
10/13/2009
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
Issue #124
02/09/2010
Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue...
Issue #121
07/18/2008
Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent.
Issue #113
07/18/2008
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
Issue #113
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