Recipes from Issue #156

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.

This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce. Get the recipe for Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta) »

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.

Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza. Get the recipe for Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini) »

A buttery pistachio puree bolsters this mortadella and mozzarella pizza.

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.

This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Get the recipe for Pizza Margherita (Tomato, Basil, and Mozzarella Pizza) »

A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.

A bright and simple salad adds fresh contrast to fried strips of pizza dough.

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.

Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe for Charred Eggplant with Chile Sauce & Tahini »

This sweet-tart cherry, cilantro, and walnut salad is delicious on its own or as a relish for grilled meats or fish.

This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.

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.

Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.

Sumac and cinnamon heightens the flavors of this Israeli staple.

Syrup-Soaked Cheese Pastry (Knafeh)

Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew. Get the recipe for Galilean Beef Stew (Poike) »

Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.

Home cook Yelena Bachko gave us the recipe for these tangy, tender pancakes, made with tvorog (a type of quark).

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.

A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream. Get the recipe for Beach Towel »

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 bright, citrusy drink is from Fort Lauderdale’s Mai-Kai. See the recipe for Derby Daiquiri »

At Havana, Cuba’s El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway. See the recipe for Hemingway Special »

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.

Cinnamon adds warm spice to this frosty treat made with puréed pineapple. Get the recipe for Pineapple Express »

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 »

This rich dish features chickpea-flour dumplings, a Sindhi specialty.

Ricotta pancakes soaked in cardamom syrup and sprinkled with pistachios make a creamy, ethereal dessert. Get the recipe for Ricotta Pancakes in Cardamom Syrup (Malpura) »

The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.

Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.

These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. Get the recipe for Tuk »