Recipes from Issue #156

Neapolitan pizzas, dishes from the Galilee, daiquiri variations, Sindhi classics and more—here are all 40 recipes from our May 2013 issue.

Pasta da Pizza (Naples-Style Pizza Dough)
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours--that's what gives it its deep flavor and tender structure.Todd Coleman
Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)
Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.Todd Coleman
Fried Pizza with Marinara Sauce (Pizza Montanara Starita)
Fried Pizza with Marinara Sauce (Pizza Montanara Starita)
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.Todd Coleman
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza.Todd Coleman
Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)
Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)
A buttery pistachio puree bolsters this mortadella and mozzarella pizza.Todd Coleman
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.Todd Coleman
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.Todd Coleman
Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)
Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.Todd Coleman
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)
A bright and simple salad adds fresh contrast to fried strips of pizza dough.Todd Coleman
Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)
Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.Todd Coleman
See the RecipeEilon Paz
Charred Eggplant with Chile Sauce & Tahini
Charred Eggplant with Chile Sauce & Tahini
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee.Todd Coleman
Chreime (Spicy Tunisian Fish Stew)
A Tunisian-Jewish Sabbath specialty, chreime features tender fish braised in a thick chile-spiced tomato sauce. See the recipe for Chreime »Todd Coleman
Cherry & Herb Salad
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad is delicious on its own or as a relish for grilled meats or fish.Eilon Paz
Grape Leaves Stuffed with Rice (Dolma)
Grape Leaves Stuffed with Rice (Dolma)
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.Eilon Paz
Grilled Pita Bread with Za'atar
Grilled Pita Bread with Za'atar
This chewy flatbread topped with za'atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds, can be either grilled outdoors or oven-baked and finished in a grill pan.Eilon Paz
Galilean-Style Hummus (Hummus Maushaushe)
Galilean-Style Hummus (Hummus Maushaushe)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.Eilon Paz
Israeli Chopped Salad
Israeli Chopped Salad
Sumac and cinnamon heightens the flavors of this Israeli staple.Todd Coleman
Syrup-Soaked Cheese Pastry (Knafeh)
Syrup-Soaked Cheese Pastry (Knafeh)
In this recipe, kataif, a bird's nest-like phyllo dough, is layered with fresh cheese and doused in amber-hued syrup.Eilon Paz
Galilean Beef Stew (Poike)
Galilean Beef Stew (Poike)
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew.Eilon Paz
Labaneh
Labaneh
Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za'atar.Eilon Paz
Russian Cheese Pancakes (Syrniki)
Russian Cheese Pancakes (Syrniki)
Home cook Yelena Bachko gave us the recipe for these tangy, tender pancakes, made with tvorog (a type of quark).Todd Coleman
Goetta
Goetta
Steel-cut oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.Todd Coleman
Airmail
Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly drink.Michael Kraus
Beach Towel
Beach Towel
A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream. Get the recipe for Beach Towel »Michael Kraus
Blackberry Blast
Blackberry Blast
Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.Michael Kraus
Classic Daiquiri
Classic Daiquiri
Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.Michael Kraus
Derby Daiquiri
This bright, citrusy drink is from Fort Lauderdale's Mai-Kai.Michael Kraus
Hemingway Special
Hemingway Special
At Havana, Cuba's El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway.Michael Kraus
Jasper's Jamaican
Jasper's Jamaican
This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.Michael Kraus
Kapu Kai
Kapu Kai
This simple drink is nothing more than demerara rum, lime juice, and simple syrup.Michael Kraus
Pineapple Express
Pineapple Express
Cinnamon adds warm spice to this frosty treat made with puréed pineapple.Michael Kraus
Beef Rendang
Beef Rendang
Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice paste, coconut milk, and lemongrass yields an amazingly tender, rich dish that's great with both white rice or crusty bread. Get the recipe for Beef Rendang »James Oseland
Chickpea-flour Dumplings in Spiced Tomato Sauce (Dharan Ji Kadhi)
Chickpea-flour Dumplings in Spiced Tomato Sauce (Dharan Ji Kadhi)
This rich dish features chickpea-flour dumplings, a Sindhi specialty.Ariana Lindquist
Ricotta Pancakes in Cardamom Syrup (Malpura)
Ricotta Pancakes in Cardamom Syrup (Malpura)
Ricotta pancakes soaked in cardamom syrup and sprinkled with pistachios make a creamy, ethereal dessert.Ariana Lindquist
Pohp Batalu Jo Pulao (Spiced Rice with Dates and Fried Potatoes)
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.Ariana Lindquist
Sindhi Mixed Greens (Sai Bhaaji)
Sindhi Mixed Greens (Sai Bhaaji)
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.Todd Coleman
Sindhi Chicken and Onions (Seyal Murgh)
Sindhi Chicken and Onions (Seyal Murgh)
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.Todd Coleman
Tuk (Sindhi Twice-fried Potatoes)
These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. See the recipe for Tuk »Ariana Lindquist