Author: Marian Burros
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: Diane Kochilas
Author: Mary Baker
Author: Georgia Downard
Author: Ruth Cousineau
Author: Lucia Luhan
Author: Annisa Helou
Author: Michele Scicolone
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Rachel Saunders
Author: Maggie Green
Author: Robin Donovan
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: Barbara Wichman Nowak
Author: Paul Grimes
Quick and easy red sauce with balsamic vinegar. Serve over pasta.
Author: aebon
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
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
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Toni Cascio
Author: Luisa de la Hija
Author: Joy Smith
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
Author: Liza Davies
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
Author: Maura Chamberlain
A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions. The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle.
Author: az_starshine