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regional specialty

recipes

Paella with Rabbit and Artichokes

Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.
May 2006
recipes

Quick Paella

This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way.
February 2006
recipes

Kefta and Zucchini Kebabs

These distinctly Middle Eastern kebabs are some of the most succulent and juicy meatballs you have ever tasted.
January 2006
recipes

Kataifi with Candied Pumpkin and Yogurt

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.
November 2005
recipes

Sengalese Rice with Fish

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.
October 2005
recipes

Nasi Kerabu (Penang Rice Salad)

Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange.
May 2005
recipes

Turkish Lamb Kebabs

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.
May 2005
recipes

Fried Sauerkraut Cakes with Kielbasa

Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.
February 2005
magazine

Hard of Herring

At the Cypress Grill, a fish shack in Jamesville, North Carolina, an ancient—and delicious—culinary tradition lives on.
February 2005
magazine

Fast-Food Futurecast

A longing look in the rearview mirror and a hopeful gaze at the road ahead lead to a surprising conclusion.
January 2005