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02/11/2012
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)
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.
Issue #145
07/18/2008
Watermelon Curry
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.
Issue #113
04/10/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
02/29/2008
Ethiopian Lentil Stew
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.
Issue #110
08/23/2007
Beets Two Ways
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
Issue #105
05/07/2007
Corn with Lime Juice and Chile Powder
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Issue #102
07/08/2008
Preserved Tomatoes (Tomates Confites)
Use these tomatoes as a summery side dish, if you like.
Issue #67
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
06/14/2007
Garbanzos
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
Issue #42
06/14/2007
Yucca with Garlic Sauce
We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.
Issue #42
06/14/2007
Cuban-Style Black Beans
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.
Issue #42
06/14/2007
Papaya in Syrup
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
Issue #42
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
10/19/2000
Chickpeas with Tomatoes and Sweet Peppers
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
Issue #34
10/19/2000
Aldo's Garden Linguine
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.
Issue #34
03/14/2002
Patatas Fritas
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Issue #21
06/18/2007
Sweet and Sour Onions
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
Issue #18
03/23/2007
Stir-Fried Chinese Cabbage with Ham
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
Issue #6
06/18/2010
Chickpea and Lentil Salad with Feta, Cilantro, and Onions
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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