Author: Marian Burros
Author: Valerie Kraus
Author: Diane Kochilas
Author: Georgia Downard
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: Mary Baker
Author: Toni Cascio
Author: Ruth Cousineau
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: Robin Donovan
Author: Lucia Luhan
Author: Barbara Wichman Nowak
Author: Rachel Saunders
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Paul Grimes
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: Luisa de la Hija
Author: Maggie Green
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: Annisa Helou
Author: Liza Davies
Quick and easy red sauce with balsamic vinegar. Serve over pasta.
Author: aebon
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
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
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.
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
Author: Ian Knauer