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 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.
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 PieSee the RecipeTodd Coleman
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.
Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA’s 1930s Vendome Club.
See the RecipeTodd Coleman
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.
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) »
Fresh, crunchy shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh, Malaysia’s capital city. See the recipe for Popiah »
Rendang Ayam
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 »See the RecipeTodd Coleman
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.
Indian Lime Pickles
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.
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.
