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04/24/2011
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.
Issue #137
03/30/2011
This sumptuous grilled sandwich is a crusty roll filled with roast pork, ham, Swiss cheese, and pickles.
Issue #137
12/12/2012
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Issue #136
03/04/2011
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup.
Issue #136
10/07/2010
Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.
Issue #133
03/17/2009
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Issue #117
11/06/2007
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Issue #107
03/01/2007
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
Issue #100
03/01/2007
This simple stew represents a typical way of preparing fish throughout northern Peru.
Issue #100
03/01/2007
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
Issue #100
10/23/2000
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
Issue #35
10/23/2000
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Issue #35
10/23/2000
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
10/23/2000
Though we call for flank steak here, this savory salad can be made with any type of meat, including chicken or fish.
Issue #35
03/14/2002
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
Issue #21
03/13/2002
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
Issue #21
08/08/2007
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Issue #14
08/08/2007
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
Issue #14
12/04/2012
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
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