Armenian Zhingyalov Hats: Herb-Stuffed Flatbread with Farmers-Market Greens
Whisk the flour and salt in a bowl, add the warm water and 2 tablespoons olive oil, and stir until a shaggy dough forms. Knead...
Category
Appetizers Recipes
Mozambican Piri-Piri Grilled Prawns with Fresh Lime and Garlic Butter
Butterfly the prawns: using kitchen shears, cut through the shell along the back from head to tail, then slice into the flesh ...
Burmese Tomato Salad with Toasted Peanuts, Crispy Garlic and Sesame
Salt the tomato wedges lightly and set them in a colander over a bowl for 10 minutes to draw off excess water — save the tomat...
French Zucchini Blossom Fritters with Goat Cheese and Peak-Harvest Herbs
Handle the blossoms like tissue paper. Open each one gently, pinch out the stamen or pistil inside, and shake out any visitors...
Greek Fava Santorinis: Silky Split Pea Puree with Capers, Tomato and Red Onion
Put the split peas in a saucepan with the chopped onion, carrot, garlic, bay leaf and water. Bring to a boil and skim off the ...
Argentinian Grilled Zucchini and Provoleta Bites with Fresh Herb Chimichurri
Make the chimichurri first so it has time to sit: combine the parsley, fresh oregano, garlic, vinegar, 1/2 teaspoon of the sal...
Korean Gaji Namul: Chilled Steamed Eggplant with Sesame, Scallion and Chili
Trim the eggplant stems and cut each eggplant crosswise into 3-inch lengths, then halve any thick pieces lengthwise so everyth...
Bhutanese Ezay: Chili, Tomato and Farmers Cheese Dip with Cucumber
Char the chilies and tomato quarters directly over a gas flame, under a hot broiler, or in a dry cast-iron pan for 4 to 6 minu...
Russian Quick-Salted Cucumbers with Garden Dill, Garlic and Black Bread
Trim the blossom end from each cucumber, about 1/8 inch, and discard it. That end carries an enzyme that softens the batch. ...
Japanese Sweet Corn Kakiage Fritters with Shiso and Sea Salt
Toss the corn kernels, sliced onion and shiso ribbons in a bowl with the 2 tablespoons of dusting flour until everything is li...
Cypriot Grilled Halloumi and Watermelon Skewers with Mint and Honey
Pat the halloumi cubes very dry with paper towels — surface moisture prevents the cheese from taking a proper sear and makes i...
Nicaraguan Vigoron: Yuca with Farmers-Market Cabbage Curtido and Lime
Make the curtido first so it has time to soften: toss the shredded cabbage, tomato, onion and chili in a bowl with the vinegar...
Swedish Pressgurka Cucumber Toasts with Whipped Dill Cheese on Rye
Slice the cucumbers as thinly as you possibly can — a mandoline is ideal. Thickness is the whole difference between pressgurka...
Azerbaijani Badimjan Dolmasi Bites with Grilled Eggplant and Walnut
Lay the eggplant slices on a rack, salt both sides generously, and let them sweat for 30 minutes. Blot them completely dry. Th...
Bosnian Grilled Pepper and Eggplant Ajvar with Warm Somun Flatbread
Heat a grill to high, or set your oven broiler to its top setting with a rack six inches below the element. Char the whole pep...
Lithuanian Chilled Beet and Cucumber Soup with Garden Dill and Farm Eggs
Chill everything before you begin — the buttermilk, the sour cream, even the serving bowls. This soup is never cooked and neve...
Finnish Chanterelle and Dill Toasts with Farmers-Market Garlic and Sour Cream
Clean the chanterelles with a dry brush or barely damp cloth — never soak them, or they will steam instead of brown. Tear any ...
Armenian Grilled Eggplant and Pepper Salad with Garden Herbs and Walnuts
Build a hot charcoal fire or heat a gas grill to high. You want real flame contact here — the smoke is the seasoning. Serves...