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11/14/2012
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Issue #152
02/11/2012
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
09/27/2011
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
04/05/2010
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Issue #129
02/18/2009
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Issue #118
04/21/2008
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
11/06/2007
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
10/08/2007
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Issue #106
10/02/2007
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
Issue #106
05/07/2007
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
Issue #102
09/04/2007
This dish is a true example of the merging of African and Anglo-American cuisines.
Issue #97
12/15/2005
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
Issue #79
09/26/2005
This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year.
Issue #65
05/02/2007
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
Issue #12
01/23/2007
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Issue #2
01/03/2013
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
Does Not Apply
10/24/2012
A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
Does Not Apply
03/30/2010
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
Does Not Apply
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