Neapolitan pizzas, dishes from the Galilee, daiquiri variations, Sindhi classics and more—here are all 40 recipes from our May 2013 issue.
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 »
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.
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.
Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.
Steel-cut oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Bartender Thad Vogler of San Francisco’s Bar Agricole gave us his recipe for this bubbly drink.
Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.
Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.
This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.
This simple drink is nothing more than demerara rum, lime juice, and simple syrup.
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 »