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05/10/2013
Sai Bhaaji (Sindhi Mixed Greens)
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
04/15/2013
Syrniki (Russian Sweet Cheese Pancakes)
Home cook Yelena Bachko gave us the recipe for these sweet pancakes.
Issue #156
04/15/2013
Classic Daiquiri
A crisp white rum is perfect for this elegant classic cocktail recipe.
Issue #156
04/11/2013
Hummus Mashaushe (Galilean-Style Hummus)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
04/11/2013
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Issue #156
04/11/2013
Israeli Chopped Salad
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
04/08/2013
Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
04/01/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
03/21/2013
Oysters Rockefeller
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/21/2013
Tommy's Pompano en Papillote
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
03/21/2013
Crawfish Etouffée
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Issue #155
03/21/2013
Mr. B's Barbecued Shrimp
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
03/20/2013
Amolesili Lobio (Stewed Red Beans and Walnuts)
A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew.
Issue #155
03/20/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
03/20/2013
Brennan's Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
03/13/2013
French Crullers
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
02/24/2013
Bacheofe (Alsatian Meat and Vegetable Stew)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/24/2013
Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
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