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08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/18/2012
Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Issue #149
07/17/2012
Papas con Rajas (Sautéed Potatoes and Chiles)
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/16/2012
Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce)
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Issue #149
05/22/2012
Accara (Black-Eyed Pea Fritters)
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
08/28/2012
Quick Fish Filets in Tomato Sauce
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
06/17/2013
Persian Potato Pancakes (Kookoo)
Kookoo are wonderful as a side dish but can stand on their own as a tasty snack, dipped in a cucumber yogurt sauce.
Does Not Apply
02/05/2013
Brussels Sprout Chips with Sweet Chile Sauce
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply