Ethnic Sensations

October 2009
This light and refreshing salad (which doubles as a side dish) will pull you out of that time crunch fast; just pair it with a precooked rotisserie chicken and you’re eating a quick, healthy meal.

September 2009
This well-marbled, flavorful cut of meat is perfect for braising— a long, slow culinary technique that breaks down connective tissue, rendering fall-off-the-bone, fork-tender meat.

August 2009
This is the classic, kick-ass, Tex-Mex roasted, green chile sauce that is served in treasured diners, drive-ins, and dives throughout Austin, Texas – it smothers burritos (aka “wet” or “saddle style”), covers enchiladas, tops any type of egg dish, and is drizzled over Austin-style breakfast tacos, which, are eaten all day long.

July 2009
An exquisite dish with inspired flavor pairings, this recipe only has 7 ingredients, but tastes elegant.

June 2009
Israeli couscous, which also goes by the moniker pearl couscous or maftoul, is your go-to side if you want a truly elegant dish without a lot of work.

May 2009
Don’t toss those beet tops out! These undiscovered leafy greens are not only edible, but have a fabulous flavor reminiscent of their culinary cousin, Swiss chard.

April 2009
Take a sip of this soup and you’ll be seduced—the slightly sweet, earthy French lentils are transformed by the warm spice notes of the toasted cumin and mustard seed, which is followed by a kiss of heat from the sweet, red jalapeño.

March 2009
From the home of the potato comes this South American twist to an American picnic favorite.

February 2009
Europe’s new top chefs are looking to the relatively unheard of Basque region for inspiration.