Ethnic Sensations

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

January 2009
Many recipes play up the sweet taste of this root vegetable by adding sugar, but this recipe highlights the sweet potato’s savory side with sage.

December 2008
There are several “tricks” Sicilians use to enhance this vegetable’s delicate flavor: using a “male” eggplant cut into thin, half-inch slices, keeping the breading to a minimum and using a light hand with the cheese.

November 2008
The high fat content of this fish which lives in icy cold depths (735 -1100 feet) creates a succulent, melt-in-your-mouth texture that rivals Chilean sea bass or wild Alaskan King salmon—but at a fraction of the cost!

September 2008
Lentils, also known as pulse, are members of the legume family. They are classified according to their size, either large or small, and come in a variety of colors – green, brown, orange, yellow, red and black.

August 2008
Fruity Aguas Frescas are beverages sold by street vendors and take-out restaurants throughout Mexico.

July 2008
If you’re looking for a luxurious dinner for two that’s heart-healthy and you get on the table in less than 15 minutes, give this recipe a shot.

June 2008
Linguine with pesto is an iconoclastic Italian dish that comes from the Lugria region of Italy.

May 2008
Although we think of quinoa as a grain, it’s actually a seed that’s related to beets, spinach and chard. This “grain” is unique in that it provides more high quality protein than any other grain in the vegetable kingdom...