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04/08/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/20/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
10/08/2012
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
08/27/2012
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
03/12/2012
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
04/19/2013
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/19/2011
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
07/29/2012
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Issue #131
05/20/2013
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush.
Does Not Apply
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
04/11/2013
Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini.
Does Not Apply
03/14/2013
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
02/14/2013
Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
Does Not Apply
02/13/2013
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
Does Not Apply
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