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05/10/2013
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
04/15/2013
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.
Issue #156
04/15/2013
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/15/2013
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Issue #156
04/08/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/20/2013
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Issue #155
03/20/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
03/20/2013
These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
Issue #155
03/20/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
01/23/2013
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Issue #153
11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
05/27/2013
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
10/29/2012
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
Issue #150
10/24/2012
Tender ravioli are filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.
Issue #150
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/16/2012
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
10/15/2012
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
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