This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally...
Author: Kim Severson
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying...
Author: Yotam Ottolenghi
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the...
Author: Mark Bittman
Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during...
Author: Yewande Komolafe
Oden is a comforting Japanese one-pot dish in which assorted fish cakes, vegetables, fried tofu and hard-boiled eggs are simmered in a dashi broth. Hondashi, bonito soup stock made from dried bonito and...
Author: Kay Chun