Recipe Finder
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EntreeMaryline Damour’s Ratatouille
Maryline’s ratatouille is a proud celebration of late summer bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh…
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AppetizerPizza Rolls with Broccoli Rabe and Sausage or Ricotta and Leeks
Pizza rolls are wonderful to make as a snack or as part of a lunch or brunch with salad. They are best when served warm but also can be…
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EntreeSpaghetti with Breadcrumbs and Anchovies
Breadcrumbs on pasta are known as the poor man’s cheese; they are often used as a great substitute for cheese for lactose-sensitive…
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EntreeNorth Indian (Punjabi) Saag Paneer
This recipe comes from Rakesh Anand, a retired physician in Cary, N.C. He and his wife, Archna, showed Vivian Howard how they make saag…
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EntreeCollard Sandwich with Chow-chow
Unlike stewed collards, these collards are thinly sliced and sautéed with sausage to be enjoyed between two slices of fried thin crispy…
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Breakfast and BrunchPolenta, Sautéed Greens and Eggs
Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and…
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EntreeCrab and Tomato Gravy over Grits
This recipe is inspired by the technique shown by Emily Meggett, the matriarch of Edisto Island’s Gullah community.
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EntreeTurcos
This recipe comes from Sara Dueñas Flores of Corpus Christi, Texas and Goldsboro, N.C. The recipe is from her family’s cookbook, "Lo Mejor…
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EntreeDan Dan Noodle
Dan dan noodles is a noodle dish originating from the Sichuan region containing preserved vegetables, chili oil, Sichuan pepper, and minced…
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EntreeFeijoada
Brazil’s national dish, feijoada is traditionally a stew of beans (black), with beef and pork. Fátima Langa’s feijoada recipe — featured in…
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EntreeTrofie with Pistachio Pesto and Orange Zest
Trofie is a short, thin, twisted, and spiral-shaped pasta that is also native to Italy’s Liguria region. Chef Marc Vetri of Philadelphia’s…
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EntreeMargherita Pizza
The quintessential thin crust pie, adorned simply with basil, mozzarella, and tomato sauce — San Marzano, of course. Salvatore Carollo and…
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EntreeAgrodolce
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Chef Franca DiRenzo is more savory than sweet folding in chicken…
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EntreeBeef Shish Kabob
Traditional Armenian beef kabobs seasoned with black and aleppo peppers, and served with lavash. Armen Martirosyan recipe from Mini Kabob…
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EntreeBasturma Spiced Beef Short Ribs
The Basturma rub on these spiced beef short ribs is authentically, completely Armenian, where pitmaster Arthur Grigoryan adds fenugreek,…
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EntreeKhash
Eaten mostly during the cold months (and always with lavash), khash is a cow feet stew that’s seasoned with onion and garlic. The…