These twelve recipes span the globe in inspiration; from a decidedly Japanese take on linguine with clams, to a fused Indian-Chinese version of cauliflower, to the decidedly British syllabub. What they all have in common is their authenticity, their soulfulness, and their unique use of ingredients — a perfect jumping-off point for your next dinner party.
For Sindhi people living in India, cooking provides a vital connection to their roots. These recipes—from crispy twice-fried potatoes to ricotta pancakes doused in cardamom syrup—first appeared in our May 2013 issue with Kaumudi Marathé's article A Hunger for Home.
Harvesting wild rice is agriculture at its most romantic. It involves two people, a canoe, and a gentle touch. One person pushes the canoe through the rice beds with a pole, while the other uses two sticks to gently knock the grains of wild rice from the grasses on which they grow. Continue...
Chicken is one of the world's most ubiquitous ingredients, used in a wide variety of dishes across the globe. Here are 33 of our favorite preparations of chicken, from a quick Chinese stir fry with chanterelles to a fragrant Iranian stew.
Tender, versatile salmon is the centerpiece of traditional dishes all over the world. From Swedish cured salmon with a bright honey-mustard sauce to Japanese-style skewers, yogurt-marinated filets from India, and more, here are 15 of our favorite preparations from around the globe.
In northern India and Pakistan, anardana—ground sundried pomegranate seed—is stirred into stewed chickpeas, incorporated into meat rubs, and sprinkled atop myriad dishes for a burst of mouthwatering piquancy.