Doubting Moussaka
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
Category Archives: World Cuisines
In the Wet
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
A Fusion Fricassee
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Purple Hull Peas
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Outshone Again
A short discussion of farmer's market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
Moroccan Rainbows
A satisfying meal for a rainy summer evening, these Moroccan meatballs, called kofta, are paired with a vegetable-packed tabbouleh-style bulgur pilaf and a nutty yogurt sauce.
Eggplant Encounters
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Anglo-Indian Leftovers
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give…
Check That One Off the List
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt---self-sufficiency can be a beautiful thing.
Kale Slaw
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Thai Stuffed Zucchinis
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.
Brazilian Chicken and Rice
A one-pot meal of dark-meat chicken braised on a creamy bed of coconut milk, tomato, rice and black-eyed peas.
Baghali Polo
A Persian crispy rice dish with creamy lima beans, aromatic dill, and meltingly tender chicken.
Now That’s a Mouthful
Loukoumathes are tasty little Greek doughnuts drenched in honey and cinnamon, and much easier to make than one might think.
Great Gallopin’ Grapevines, Batman!
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Clucks and Tostones
A meal inspired by Puerto Rico: simply stewed chicken, yellow rice and beans, and the pièce de résistance, crisp salty tostones (fried plantains).
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Hot Pockets
Leftover roasted chicken is mixed with Latino spices and an offbeat combination of dates and capers in a satisfying filling for flaky baked empanadas.