Ethnic Sensations

December 2023
In the Middle East, hummus has many regional variations.

June 2023
This refreshing, healthy salad is all about fresh, bold flavors and lovely textures—and if you use a mandolin, you can get this dish on the table in less than 10 minutes.

January 2023
A Chilean barbeque, aka asado, is never complete without serving a spicy sauce, pebre, as an accompaniment to the meal.

November 2022
This recipe has the best qualities of a Texas chili—lots of smoked brisket but also a small amount of creamy pinto beans for textural interest.

August 2018
Equally at home as a side to smoky barbecued meats, partnered with Sunday’s fried chicken, or layered inside a Baja-style grilled fish taco, this creamy, smoky, slightly sweet with a “grace-note-of-heat” slaw is a new take on the American standard.

April 2010
Pork Chili Verde is regional comfort food at its best: A garlicky, moderately spicy pork stew cooked low-and-slow in a rich chicken broth infused with roasted green chiles, lightly charred tomatillos and a good wallop of toasted cumin.

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.