Author: Barbara Wichman Nowak
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Ruth Cousineau
Author: Marian Burros
Author: Lucia Luhan
Author: Ian Knauer
Author: Robin Donovan
Author: Bruce Aidells
Author: Diane Kochilas
Author: Rachel Saunders
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: Mary Baker
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Paul Grimes
Author: Bobbi Claibourne
Author: Luisa de la Hija
Author: Valerie Kraus
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.
Author: Marcella Hazan
Author: Liza Davies
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Author: Michele Scicolone
Author: Jonathan Waxman
Author: Sergio Remolina
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent...
Author: Chef John
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...
Author: Katherine Sacks
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi