No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Author: Hilary Shevlin Karmilowicz
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Juli Tsuchiya-Waldron
Author: Joan Nathan
Author: Robin Donovan
Author: Peggy Markel
Author: Ken Haedrich
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Simple fish curry made in Indian style. Mildly spicy, flavorful and delicious tasting fish curry. Serve it with rice or roti.
Author: Swasthi
Author: Judith Fertig
Author: Gina Marie Miraglia Eriquez
Author: Mollie Katzen
Author: Liza Davies
Author: Jean Georges Vongerichten
Author: Ted Allen
Author: Janet Fletcher
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
Author: Molly Stevens
Author: Paul Grimes
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
Author: Traci Des Jardins
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: Jeanne Thiel Kelley
Author: Melissa Roberts
Author: Suzanne Tracht
Author: Melissa Roberts
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice...
Author: Maggie Ruggiero
Author: Rebecca Poynor-Burns