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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
11/10/2011
Piononos (Fried Plantain Meat Pies)
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Issue #143
11/09/2011
Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
02/07/2012
Asado de Bodas (Pork in Red Chile Sauce)
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
Issue #138
09/13/2008
Chickpea Masala Sandwich
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Issue #114
01/16/2008
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
Issue #96
01/16/2008
Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo)
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
Issue #96
01/16/2008
Sweet and Sour Pork
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
Issue #96
01/28/2008
Lemon Custard with Dried Lemon Slices and Lemon Fritters
This dessert is the lemon lovers paradise.
Issue #93
12/12/2005
'Melt-in-the-Mouth' Kid Goat Kebabs
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
05/09/2007
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Issue #58
05/09/2007
Blueberry Pancakes
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
Issue #58
05/09/2007
Country-Style Sausage with Fried Apples
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
Issue #54
01/29/2008
Twice-Fried Green Plantains with Garlic Dipping Sauce
Green plantains have a mild flavor and pair well the garlicky mojo sauce.
Issue #41
10/19/2000
Eggplant Parmesan
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/18/2002
Duck with Apple and Cherry Sauce
The meaty breasts of moulard ducks work best in this recipe.
Issue #19
03/06/2007
Fried Bananas (Kluai Khaek)
This Thai dessert is warm, creamy, and sweet on the inside—with just the right amount of crunch.
Issue #18
11/18/2011
Quince Pancakes
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
Issue #14
01/23/2007
Farmhouse Cheese Tart
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Issue #3
08/05/2011
Blueberry Griddle Cakes
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
Issue #2
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