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Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Black olives lend this dish a pungency similar to Asian shrimp paste.
This classic Ethiopian dish may be served either raw or cooked.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This is not your ordinary burger!
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
This dish can be made with whatever greens are in season.
This smooth-textured, luscious side dish is excellent served with rice on naan.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).