Ethnic Sensations

June 2010
This quick and easy vegan soup is upscale comfort food at its best: nourishing, easy-on-the budget and soul-satisfyingly good, even for carnivores!

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.

March 2010
This regional favorite has a distinctly different flavor profile from the red chile sauces served up in Texas or New Mexico--

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.

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.

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