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03/20/2013
Charkhlis Chogi (Beets in Tart Cherry Sauce)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
07/18/2012
Salsa Roja (Tomato and Chile Salsa)
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
01/25/2013
Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Issue #132
02/01/2012
Roasted Cauliflower with Tahini Sauce
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
09/19/2011
Roasted Beets with Garlic–Potato Spread (Pantzaria me Skordalia)
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Issue #131
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Does Not Apply
01/18/2012
Roasted Butternut Squash Salad with Cranberries and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.
Does Not Apply
06/20/2011
Quinoa-Stuffed Pork Loin with Roast Radishes and Wax Beans
Stuff a pork loin with this gluten-free basil-and-grape quinoa dressing.
Does Not Apply