Ezra Pound Cake (1)
Kalyn's Kitchen (1)
Simply Recipes (1)
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.
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
Author Lonnée Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic.
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
This recipe comes from Ristorante La Botte in Stresa.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.