Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
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.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Tempura is a popular Japanese specialty.
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.