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03/04/2002
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
Issue #26
11/08/2000
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.
Issue #25
11/07/2000
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Issue #25
03/14/2002
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
03/14/2002
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
Issue #21
04/30/2008
If wild asparagus is unavailable, substitute pencil asparagus.
Issue #19
02/27/2007
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Issue #9
01/27/2007
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
Issue #5
01/23/2007
The sweetness of the fish and tanginess of the lemongrass combine beautifully in this delicate dish.
Issue #3
05/23/2012
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Asia and Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures.
Does Not Apply
03/30/2011
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
Does Not Apply
09/10/2010
White Lotus Cooks creates a banh mi burger: a Vietnamese twist on the classic hamburger that's savory, juicy, and delectable.
Continue...
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Source: White Lotus Cooks
01/18/2010
In this recipe, a Polish home cook demonstrates that grated rutabaga makes for a slightly lighter latke than the usual all-potato version.
Does Not Apply
Source: Milk and Pumpkin
12/10/2009
Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious.
Does Not Apply
Source: I'm Mad and I Eat
11/24/2009
Quesadillas are always a crowd pleaser, and are perfect to munch on while watching the big games. This traditionally Mexican dish takes on a Korean flair with kimchi and pork belly.
Does Not Apply
Source: Week of Menus
10/01/2009
Earthy morel mushrooms taste like fall, but can be found dried year-round. Pair them with crisp polenta cakes and sautéed broccoli and you have a fast and satisfying weeknight meal. Continue...
Does Not Apply
Source: Veggie Belly
08/31/2008
Homemade tortillas and ultrafresh ingredients make these tacos especially good.
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Source: The Paupered Chef
05/21/2008
A quick spicy-tart cabbage slaw livens up crisp fish.
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Source: Epicurious
05/07/2008
This simple recipe for a potato-stuffed dosa calls for fresh and ground spices, adding depth and heat to the vegetables. Temper the heat with coriander chutney.
Does Not Apply
Source: Aayi's Recipes
04/17/2008
Serve crispy lamb patties with a raw carrot salad dressed with lemon, cumin and ginger.
Does Not Apply
Source: Serious Eats
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