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03/19/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
11/21/2012
Fresh Cranberry Relish
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Issue #151
06/08/2012
Zalata Amba (Chickpeas with Mango Pickle)
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
11/09/2011
Guineos en Escabeche (Pickled Green Bananas)
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Issue #143
10/19/2011
Spiced Wheat Berry Pilaf
Eastern spices like cumin and cardamom add bright notes to this earthy, pleasantly chewy pilaf, enriched with pistachios and dried apricots. Serve this at Thanksgiving as a lighter alternative to traditional bread stuffing.
Issue #142
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
01/09/2011
Cassava with Garlic and Citrus
In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats.
Issue #136
05/21/2013
Banana-Coconut Packets
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
10/13/2009
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Issue #124
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
04/11/2010
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
10/09/2008
Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Issue #115
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/18/2008
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Issue #113
07/18/2008
Watermelon Curry
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
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
04/09/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
02/29/2008
Turnips Braised in Málaga Wine
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
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