This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Use these tomatoes as a summery side dish, if you like.
Salt cod appears on Christmas Eve tables throughout Mexico.
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
Chef April Bloomfield, of The Spotted Big in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.
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