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Carrot Potato Latkes

Author: Melissa Roberts

Roast Pork Tenderloin with Apricot Miso Glaze

Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.

Author: Ivy Manning

Sauce Béarnaise

Author: Barbara Poses Kafka

Roasted Garlic Chili Sauce

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Author: Claire Saffitz

Brazilian Collard Greens

Author: Melissa Roberts

Orzo Pilaf with Mushrooms

Author: Carol Rock

Spicy Red Fish Stew

Author: Meriel MacDonald

Beany Minestrone Soup

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator,...

Author: Dr. John McDougall

White Radish Salad

Author: Nadia Hassani

Raw Chocolate Pudding

Author: Alex Jamieson

Cumin Scented Potatoes With Tomatoes (Ghurma Aloo)

Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...

Author: Raghavan Iyer

Linguine with Steak and Peppers

Author: Loretta Anderson

Chocolate, Almond, and Banana Parfaits

Author: Bon Appétit Test Kitchen

Indian Eggplant and Onion Dip with Pita Chips

Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.

Author: Bon Appétit Test Kitchen

Sauerkraut with Gin and Caraway

Author: Molly Wizenberg