This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
The secret to this simple dish is to use the best-possible bacon.
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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