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Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
Black olives lend this dish a pungency similar to Asian shrimp paste.
This recipe is a common Cypriot side dish to grilled and roasted meats.
This dish can be made with whatever greens are in season.
This smooth-textured, luscious side dish is excellent served with rice on naan.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This simple salad is made with green beans, radishes, and a chile-infused honey.
This spicy South Indian dish calls for the shallots to simmer until soft and sweet.
This is a recipe for dolamades, an eastern European specialty.
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
This tangy side dish, a variation on classic German potato salad.
When making these, remember that raw tortillas shrink a bit when they're cooked.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
It is amazing what a little oil and heat can do for asparagus!