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10/23/2012
Joe's Special
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.
Issue #150
07/17/2012
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
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.
Issue #149
10/19/2011
Autumn Vegetable Patties
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney.
Issue #142
09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
11/10/2008
Iraqi-Style Beef and Vegetable Stew
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.
Issue #116
09/05/2008
Vegetable Curry
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Issue #114
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
09/28/2007
Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
01/16/2008
Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos)
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.
Issue #96
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
01/28/2008
Fried Rabbit and Vegetables
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Issue #92
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
12/12/2005
Taro in Onion Sauce
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
Issue #78
12/02/2005
Stewed Fried Vegetables with Lamb Offal
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
Issue #75
04/20/2008
Fried Pimientos de Padron
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
Issue #66
04/16/2007
Fried Calabash Fingers with Tamarind Dipping Sauce
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Issue #66
09/23/2005
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
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