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Sautéed Broccoli Rabe

Broccoli rabe has a slightly bitter flavor that stands up nicely to the garlic and hot red pepper flakes in this recipe. If broccoli rabe isn’t available, you can prepare broccoli, spinach, kale, Swiss [more…]

Pico de Gallo (Fresh Tomato Salsa)

Pico de gallo is an uncooked table condiment also known as salsa cruda or plain old tomato salsa. Pico de gallo is probably Mexico’s best-known salsa. With its chunks of tomato, chiles, and onion, it’s [more…]

Strawberry Banana Liquados

Colorful liquados are sold all over Mexico at juice stands where you can get an instant, made-to-order fruit milkshake. This strawberry banana liquados recipe gives you that juice-stand experience in your [more…]

Fruits and Vegetables for Mexican Cooking

Fresh fruits and vegetables are an integral part of everyday eating in Mexico. Fruits — beautifully sliced and seasoned — are sold on the Mexican street as snacks. And vegetables, besides being used in [more…]

Italian Frozen Desserts

Frozen desserts have a long history in Italy. Italians love their gelato, Italian-style ice cream. Gelato (shown in this figure) is a lot like American ice cream, but Italian gelato is usually much more [more…]

Braised Bamboo Shoots with Bok Choy

This simple stir-fry combines classic Chinese vegetables to create a distinctive dish that sings with the flavors of the bamboo shoots and bok choy. Braising the bamboo shoots and bok choy allows the flavors [more…]

Sephardic Grilled Chicken

This Sephardic grilled chicken appears on the barbecues of homes and restaurants throughout Israel. With its Mediterranean marinade, the grilled chicken is a succulent and flavorful main dish. [more…]

How to Roll and Cut Pasta Dough

After you make fresh pasta dough, you need to roll it out and cut it into a pasta shape. You have some options when it comes to how you roll and cut your pasta dough: [more…]

Chilled Seasoned Tofu

Chilled seasoned tofu is a hot-weather favorite in Japan, but this tofu dish is a favorite year-round with sushi lovers worldwide. Custardlike tofu soaks up the flavor of the soy sauce it’s served with [more…]

Pan de Yema

Pan de yema, a rich, sugar-coated egg bread, is delicious enough pull apart and eat like pastry. This sweet bread, pan de yema, is traditionally prepared for Day of the Dead celebrations. [more…]

Hunan-Style Braised Fish

Hunan-Style Braised Fish is cooked with a spicy sauce that goes well with rice or noodles. You can make your own spicy, braised fish in the Hunan style with this recipe. Freshwater fish are perfect for [more…]

Mushroom Asparagus Noodle Kugel

When asparagus is plentiful, it can make a delicious addition to noodle kugel with sautéed mushrooms and onions. You can also make this noodle kugel with broccoli if fresh asparagus isn’t available. [more…]

Jewish Apple Walnut Cake

You flavor this Jewish apple walnut cake with cinnamon, orange, and vanilla — be sure to use fresh walnuts. This style of apple cake has long been a popular Jewish dessert. You can use either tart or sweet [more…]

Cucumber Sliced Rolls

Cucumber sliced rolls are a time-honored favorite on sushi bar menus around the world. They’re thin sliced rolls, consisting of a half sheet of nori and only one filling ingredient [more…]

How to Make Corn Tortillas in a Tortilla Press

Handmade corn tortillas have a pebbly texture and a definitive, earthy corn flavor. You can make corn tortillas yourself with the help of a tortilla press. Impress your friends with your Mexican-cooking [more…]

Fried Rice

Fried rice is the perfect use for leftover rice. The fluffy, slightly dry texture of fried rice practically depends on your using day-old — or at least not-straight-from-the-stove-or-steamer — rice. When [more…]

Carnitas Norteñas

This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice. [more…]

Indian Rice with Ginger, Walnuts, and Raisins

This exotic-tasting rice, which includes traditionally Indian seasonings, goes well with steak or poultry. The walnuts and raisins in this Indian rice gives the dish extra dimension. [more…]

Lox and Eggs

Lox and eggs is a popular dish at deli-restaurants serving Jewish-style cuisine — and lox with scrambled eggs is ideal for preparing at home. It’s very easy, takes no time, and costs much less when you [more…]

Garlicky Squid Sauté

If you’re a fried calamari fan, you’ll probably love this squid sauté. The mild meaty flavor of the squid really comes through in this sauté recipe because it doesn’t include any breading. [more…]

Refried Pinto Beans

With their dollop of richness from lard or other fat, refried beans satisfy the universal need to feel full and happy. Though refried black beans are fashionable these days, it’s hard to beat big, creamy [more…]

Polenta with Vegetables

Serve a medley of vegetables over a mound of fluffy polenta to make an excellent first course for a spring meal. Polenta’s cornmeal base provides a great complement to the vegetables. [more…]

Flan

Most Mexican restaurants offer flan, a classic caramel-flavored, sweet and silky vanilla custard. The perfect make-in-advance dessert, flan is a soothing custard finale to spicy foods, and, as an added [more…]

Two-Way Eggplant Spread

Wildly popular in Israel, this eggplant spread is easy to make because you grill the eggplants whole. Keep this spread on hand in the refrigerator for a tasty snack. Fresh pita bread is the usual accompaniment [more…]

Oranges in Plum Wine

This simple dessert of oranges in plum wine is easy, beautiful, and refreshing. The plum wine complements the oranges wonderfully, and you can prepare this dessert up to a day ahead of serving it. [more…]

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