Main Course (18)
Side Dish (3)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
The secret to this dish is to toast and grind whole coriander seeds.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
This salad is tangy and fresh, with just the right amount of heat.
This recipe offers a delicious combination of tart green mango and warm spices.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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A 12-hour soak in a refreshing marinade made from oregano, thyme and lemon juice is the secret of this Mediterranean-inspired chicken recipe. Continue...
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