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04/10/2013
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
Issue #156
04/10/2013
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Issue #156
03/19/2013
This silky, rich turtle soup recipe can also be made with veal shoulder.
Issue #155
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
12/15/2012
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
11/14/2012
Fresh basil, oregano, and sage lend their fragrance to this hearty soup, loaded with five different types of seafood.
Issue #151
11/06/2012
The recipe for these potted meatballs is adapted from Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited (Ten Speed Press, 2008).
Issue #151
11/11/2012
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/29/2012
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
10/26/2012
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Issue #150
10/19/2012
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
09/12/2012
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
09/11/2012
This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
Issue #150
09/11/2012
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
09/11/2012
You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.
Issue #150
09/11/2012
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Issue #150
09/09/2012
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
09/06/2012
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
Issue #150
09/06/2012
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
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