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Soups & Stews (8)
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.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
Jasmine rice gives this rich pudding a thick, smooth texture.
The secret to this dish is to toast and grind whole coriander seeds.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
This stew is popular in Egypt, where favas are a staple food.
This was a popular dish at Trader Vic's in Beverly Hills.
In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serčgo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).