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SARDINES BAKED IN
I love sardines for their flavour but the great thing about sardines is that you can find them all around…
Paneer, Mango + Tamarind Salad Recipe
You need hard, semi-ripe mangoes for this, as they tend to have a good balance between sweetness and acidity. They…
Recipe
PAN-ROASTED CHICKEN
This variation on a classic coq au vin uses a few different heat methods. Searing…
mango pudding
Many desserts that originate from Hong Kong have a curious commonality: They involve a fair…
Consommé
If you’re starting this recipe with reserved stock from a previous cooking session, it won’t…
squab wild blackberry wild potpourri
The squab, from our friend Phillip Paine, is rubbed with a potpourri of dried and…
Biryani
India’s greatest pilaf, almost always made with basmati rice and butter. Here, tofu is much…
Short Rib Stew-sserole
The word “stew” could use a marketing campaign. Stew is delicious. It’s healthy. There’s no…
Moroccan Sweet Potato Stew
This cozy stew is loaded with North African spices: cumin, coriander, turmeric, cinnamon, and ginger—which…
Pumpernickel Recipe
Pumpernickel originated in the Westphalia region of Germany, invented by bakers as a way of…
Stuffed Curried Lamb Potatoes Recipe
This easy, satisfying recipe covers all the food groups and is a meal in itself.…