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03/12/2010
Beer-Battered Fish Tacos
Adding beer to the batter helps the fish for these tacos fry up golden brown. Continue...
Issue #127
01/27/2010
Falafel with Tahini
The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue...
Issue #124
10/13/2009
Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Issue #124
10/13/2009
Eggplant and Cucumber Salad Sandwich
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Issue #124
05/27/2009
Wine-Simmered Collard Greens
These collard greens are simmered in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor.
Issue #121
04/13/2009
Chinese Minced Chicken Wraps
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Issue #120
04/10/2009
Fava Beans with Dandelion Greens
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
04/10/2009
Stuffed Eggplant
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
04/21/2008
Fried Okra
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
Issue #111
04/18/2008
Swamp Cabbage Stew
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
Issue #111
04/14/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
12/19/2007
Indian-Chinese Sweet and Spicy Fried Cauliflower
This dish is a spicy trip through India by way of China.
Issue #108
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
08/23/2007
Cauliflower Fritters
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
Issue #105
08/23/2007
Polish Pork Hamburgers
This is not your ordinary burger!
Issue #105
04/02/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
09/28/2007
Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
01/16/2008
Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
Issue #96
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
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