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02/05/2010
These spicy grilled wings pair perfectly with nuoc cham, a Vietnamese dipping sauce. Continue...
Does Not Apply
07/15/2012
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
11/18/2010
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Issue #134
03/08/2010
Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this staple Taiwanese dish.
Issue #128
10/13/2009
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Issue #124
09/05/2008
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
07/13/2007
A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
Issue #104
10/24/2007
This rich, comforting dish is the perfect meal to eat on a cold winter night.
Issue #83
10/10/2005
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
Issue #81
12/15/2005
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
Issue #79
12/12/2005
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
10/04/2001
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
Issue #47
10/18/2000
This dish is based on a famous Cantonese recipe for squab.
Issue #43
10/23/2000
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
03/14/2002
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Issue #21
03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
03/23/2007
In Hong Kong, this fragrant broth is served as a beverage throughout the meal.
Issue #6
03/23/2007
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
Issue #6
01/27/2010
Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema.
Does Not Apply
08/22/2002
This simple dish is a staple of home cooking throughout Spain and Latin America.
Does Not Apply
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