This dish of sautéed onions tossed with pasta and buckwheat groats (the hulled, roasted kernels of buckwheat) is mainly associated with Russian Jews, though it may have been eaten by poor Eastern Europeans of all religions.
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
There's nothing more delicious than satay fresh off the grill, when the skewers of seasoned meats are hot, juicy, and infused with the flavor of smoldering charcoal. Though it's the ultimate southeast Asian snack, satay is believed to be a descendant of the kebabs that Middle Eastern merchants introduced to Java, in western Indonesia, in the eighth century. Local cooks adapted the dish to include indigenous ingredients, and in the centuries that followed, satay proliferated, resulting in countless regional variations.
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).