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David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad
Photography by Travis Hallmark. Serves 4-6
Created on 30 August 2017
Fermented Green Tomato Pickles
Yields 1 quart By Kate Payne • Photography by Jo Ann Santangelo
Created on 24 October 2016
Ancho Relleno with Chicken Picadillo and Tomato Cream
Serves 8 By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016
Pickled Prickly Pear Pads
Makes roughly 4 quarts I first pickled prickly pear pads on a date. Even though the experience was more about getting to know the guy who pickled them with me, I did manage to learn a valuable thing: ...
Created on 19 May 2016
Lamb Salata Zorba with Greek Vinaigrette and Tzatziki
Serves 4. Zesty Greek vinaigrette and creamy cucumber tzatziki really make these burgers tasty. Before making the burgers, divide 8 tablespoons of crumbled feta into fourths. Also, prepare and chill ...
Created on 29 February 2016
Picadillo de Pátzcuaro a la Criztina
Use this master recipe—making changes as needed for the other recipes listed in the story. When serving, offer additional condiments mentioned.
Created on 21 October 2015
Jote’s Mom’s “Generations-Pleasing” Fakie Chicken Noodle Soup
Makes about 6 quarts.
Created on 21 October 2015
Gardener's Hand Soap
... way to rid your fingers of those stubborn layers of sticky soil. Dill is packed with skin-soothing vitamin A, and basil has many antibacterial, antibiotic and antifungal properties. Sea salt and pumpkin ...
Created on 26 August 2014
Casey Wilcox’s “Not Quite Justine’s” Lobster Casserole
Courtesy of Chef Casey Wilcox of Justine's Brasserie
Created on 26 August 2014
Cucumber Salad
Courtesy of April and Craig Collins Recommended paiting: 2012 Vietti Dolcetto d'Alba Tre Vigne
Created on 25 August 2014
Summer Tomato, Cucumber and Watermelon Salad
Courtesy of Janelle Reynolds
Created on 25 August 2014
Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”
Courtesy of Lucinda Hutson This stew sings of springtime—fragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, ...
Created on 27 February 2014
Sliced Fava Puree
Serves 8 to 10 as an appetizer, or 6 to 8 as a side dish.
Created on 30 December 2013
Haydari (Herb Yogurt Spread)
Courtesy of Elif Selvili Photography by Whitney Arostegui Try this spread as an appetizer served with bread and olives. It can also be used as a garnish for meat or chicken dishes.
Created on 15 March 2013
Small-batch Sauerkraut
Courtesy of Kate Payne Photography by Jo ann Santangelo 1 batch makes 1 pint.
Created on 25 November 2012
Picadillo
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Created on 09 December 2010
Caldillo de Tomate Rojo (Tomato Broth)
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Created on 09 December 2010
Chiles Rellenos Oaxaqueños (Oaxacan Chiles Rellenos)
Courtesy of Diana Kennedy, excerpted from her book, Oaxaca al Gusto, published by University of Texas Press Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas ...
Created on 23 November 2010