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10/09/2008
Hashed Turnips
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
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
09/05/2008
Parsi-Style Scrambled Eggs
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Issue #114
07/18/2008
Pickled Cauliflower
Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent.
Issue #113
04/29/2013
Pork Kebabs with Cucumber–Mint Yogurt Sauce
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
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
03/18/2008
Kitfo
This classic Ethiopian dish may be served either raw or cooked.
Issue #110
03/18/2008
Pirozhki
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
Issue #110
03/18/2008
Pozharsky Cutlets with Mushroom Sauce
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
Issue #110
02/29/2008
Ethiopian Lentil Stew
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
Issue #110
02/29/2008
Turnips Braised in Málaga Wine
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
02/29/2008
Borscht
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
02/28/2008
Anna Nanni's Baked Spinach Lasagne
This recipe combines a hearty ragů alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
02/28/2008
'New Style' Ragů alla Bolognese
While this ragů recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
02/12/2008
Tibetan Beef and Potato Stew
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Issue #109
12/19/2007
Coq au Vin
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
11/06/2007
Roasted Herbed Chicken and Vegetables
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
Issue #107
11/06/2007
Braised Duck Legs with Rutabagas
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
Issue #107
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