Recipes From Issue #141

These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Get the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »

Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.

This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies. Get the recipe for Olive Oil-Braised Vegetables »

Celery stalks’ stringy fibers, often removed before cooking, here act as a brace to help the vegetable keep its shape through a long simmer. The result is a sweet and luscious side dish.

The classic Middle Eastern eggplant spread, redolent with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise. Get the recipe for Mashed Eggplant Spread (Baba Ghannouj) »

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A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.

These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender. This recipe first appeared in our October 2011 issue along with Katie Robbins’s story Season of Rejoicing. Get the recipe for Stuffed Cabbage Rolls (Holishkes) »

These spiced croquettes are a classic Middle Eastern snack. Get the recipe for Lamb and Bulgur Wheat Croquettes (Kibbeh) »

NORTHEAST, U.S. These classic chicken-stuffed dumplings are a Jewish holiday favorite. See the recipe for Kreplach Soup »

Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.

These simple, crunchy cookies are delicious drenched in warm honey. Get the recipe for Poppy Seed-Honey Cookies (Pirishkes) »

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.

This bright, slightly spicy salad is great served alongside roasted chicken.

Brightened with lemon and garlic, tahini becomes a bright, creamy dip—try it with warm pita, or sliced vegetables.

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.

The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita.

Honey-Dill Dipping Sauce

Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »

This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. See the recipe for English Pork Pie

Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies. See the Recipe for Steak and Stilton Pies »

A hearty vegetable hash couldn’t be more perfect for using up Thanksgiving leftovers, including mashed potatoes.

This fresh, bright cocktail marries beet juice with bourbon and Esprit de June, a floral liqueur distilled from grape blossoms that’s available at most high-end liquor stores.

This apple-and-bourbon cocktail is perfect for fall.

Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA’s 1930s Vendome Club.

Coconut milk adds richness to this warm bourbon cocktail.

This riff on a cherry cola uses cola ice cubes to keep the flavor robust.

Few cocktails are more classic than the Manhattan, a mix of rye whiskey, sweet vermouth, and angostura bitters.

One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations. See the recipe for the Mint Julep »

This anise-perfumed cocktail is a New Orleans classic.

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This tart, warming cocktail is perfect all year.

Clear, unaged white whiskey stars in this potent, tropical-inspired punch. Get the recipe for White Whiskey Punch »

Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Get the recipe for Rosemary-Rubbed Beef Tenderloin »

Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.

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These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (potsticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »

Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. See the recipe for Char Kuey Teow (Stir-Fried Rice Noodles) »

Fresh, crunchy shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh, Malaysia’s capital city. See the recipe for Popiah »

This flavorful chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior. See the recipe for Rendang Ayam »

In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.

Most commercial pickles are preserved with vinegar, which is the product of one kind of fermentation. But sour pickles develop their complex flavor thanks to lactic fermentation, the process by which the naturally occurring bacteria Lactobacillus transforms and preserves foods, usually in a brine. The balance of salinity is key: You want enough salt to get a nice, crisp pickle and to prevent the growth of pathogens or mold, but not so much that the pickles are unpleasant to eat.

While vinegar-making microflora will spontaneously gather on your wine, you may choose to kick-start the process with a mother of vinegar culture. This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.

This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.

This sweet, fizzy Concord grape soda is set to bubbling with a purchased culture of champagne yeast, which gives it a pronounced effervescence.

Mixed Baby Vegetable Pickles

All around the world, fermented cabbage has been a life sustaining bridge between the fall harvest and the first green shoots of spring. There’s Eastern Europe’s sauerkraut, Korea’s kimchi, and Latin America’s lightly fermented curtido. This spicy slaw is a riff on that last condiment; it’s sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.