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Appetizers (4)
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04/08/2013
Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/18/2012
Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Issue #149
07/17/2012
Papas con Rajas (Sautéed Potatoes and Chiles)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/16/2012
Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce)
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Issue #149
07/16/2012
Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
05/22/2012
Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
05/03/2012
Màfe Ginaar (Peanut and Chicken Stew)
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Issue #147
08/28/2012
Quick Fish Filets in Tomato Sauce
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
02/05/2013
Brussels Sprout Chips with Sweet Chile Sauce
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply
07/15/2011
Persian Potato Pancakes (Kookoo)
Kookoo are wonderful as a side dish but can stand on their own as a tasty snack, dipped in a cucumber yogurt sauce.
Does Not Apply